Monday, 8 December 2014

Cranberry, Orange and White Chocolate Cupcakes

It's that time of year again! Aside from peppermint, I can't go past cranberry and white chocolate for Christmas flavour. These cupcakes feel so festive with dried fruit and citrus in a light sponge, and a white chocolate buttercream to top it off. The cranberries sunk to the bottom of the cakes, but otherwise the texture was light and moist. These would be perfect served as an updated version of fruitcake!
White chocolate and cranberry cupcakes (adapted from Home Sweet Home)
230g butter, softened
210g plain flour
250g caster sugar
1 tbsp baking powder
1/2 tsp salt
260ml milk
2 eggs
60g dried cranberries, roughly chopped, plus more for decorating
2 tsp orange zest
500g icing sugar
100g white chocolate, melted
  1. Preheat the oven to 170°C. Line cupcake tray with paper cases.
  2. Using an electric mixer, mix 70g butter, flour, sugar, baking powder and salt until they form a sand-like consistency.
  3. In a separate bowl, mix together 210ml milk and eggs. Add half to sandy mixture and beat until no lumps remain. Add other half and beat to combine.
  4. Add the cranberries and 1 tsp orange zest to mixture and beat to combine.
  5. Fill paper cases with mixture until 2/3 full.
  6. Bake for 20-25 minutes or until sponge bounces back when touched. Cool completely on a wire rack.
  7. To make the frosting, use an electric mixer to combine icing sugar and remaining butter to a sand-like consistency. Add the milk and beat until light and fluffy. Add the melted chocolate and mix to combine.
  8. Ice cupcakes and top with a cranberry and a sprinkle of orange zest. 

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