Festive enough for the holidays, too goodnot to have them year-round! These cranberry walnut cupcakesare loaded with white chocolate chips and decoratively drizzledwith a white chocolate glaze.
Recipe: Glazed CranberryCupcakes
1 1/3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt1/3 cup butter, softened 1/3 cup granulated sugar 1/3 cup brown sugar, packed light 1 large egg 1 1/4 teaspoons vanilla extract 2 tablespoons milk 1 1/4 cups chopped fresh cranberries 1/2 cup chopped walnuts 1 2/3 cups white chocolate chips – divided use2 tablespoons vegetable shortening
Heat oven to 350°F (175°C). Linemedium muffin cups with paper baking cups.
In medium bowl, combine flour, bakingpowder, baking soda and salt; set aside
In a large bowl beat butter, granulatedsugar, brown sugar, egg and vanilla until light and fluffy.
Gradually mix flour mixture into buttermixture. Add milk and stir until just blended.
Stir in cranberries, walnuts and 2/3 cupchocolate chips.
Fill muffin cups about almost full withbatter.
Bake 18 to 20 minutes or until woodenpick inserted in center comes out clean. Cool 5 minutes; removefrom pans to wire rack. Cool completely.
Meanwhile prepare glaze by placing remaining1 cup chocolate chips and vegetable shortening into a small microwave-safebowl and microwave at HIGH (100%) for 30 seconds; stir. If necessary,microwave at HIGH an additional 15 seconds at a time until chipsare melted when stirred. Drizzle evenly over tops of cupcakesand refrigerate to set glaze.
Makes about 2 dozen cupcakes.
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