Sunday, October 9, 2011

Lemon Cranberry Cupcakes - YUM!

Lemon Cranberry Cupcakes - the perfect fall pick-me-up!

  • Bag of cranberries (I use the pre-frozen, that way I always have some on hand and can make these muffins whenever my heart desires)
  • 1 cup sugar ( I split that between brown sugar & white sugar... whatever mix pleases you)
  • 1/2-3/4 cup butter
  • 2 eggs
  • 2 lemons zested and the juice set aside
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 big ol' splash of vanilla
  • 1.5-2 cups flour

Place your frozen cranberries in a bowl, zest & juice your lemons over the bowl.  Sprinkle with 1 tbsp of white sugar.  Allow to "chill" in the fridge (overnight if you can)

Next morning, pre-heat your oven to 375*F.  Strain the juice from your cranberry bowl.  Set both cranberries and juice aside.

Cream butter in your mixer.  Add sugar and allow to get soft & fluffy.

Add in eggs (one at a time) and whip mixture up together (it should whip up to soft peaks).

Add vanilla, baking soda, salt and a tbsp of flour.

Add lemon/cranberry/sugar juice (that you set aside earlier)

Sprinkle the cranberries with 1-2tbsp of flour, mix well (this is so the berries will remain suspended in the batter)

Add flour (1/2cup at a time) until you reach a nice cakey consistency (don't over mix once you start adding flour... )

Pop in cranberries and just gently spoon mix.

Spray your muffin tins and spoon your batter in.

Lick spoon (to the baker goes the spoils)

Put muffins in oven for 25min - test for doneness and turn the heat down to 350*F and bake for 5-10 more minutes (depending on if you got 12 or 24 muffins out of the batch)

Enjoy... they'll have a delightful soft cakey texture... sweet and tart.  Oh yum!

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