White Chocolate Cranberry Cupcakes

Adapted from Culinography


Cupcake:
1/8 Cup of white chocolate baking chips
1 1/2 Sticks of butter (unsalted)
1 Cup of brown sugar
1/2 Cup of granulated sugar
4 Eggs
Few scraps of orange peel
3 Tablespoons of orange juice
2 Cups of flour
2 Teaspoons baking powder
1 1/2 Cup fresh cranberries


Preheat oven to 350 degrees. If your butter is coming right out of the fridge, place on the stove top while the oven heats up to soften it up before mixing. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Or if you're like me and didn't have an electric mixer, just get a whisk and beat the heck of the butter and sugar. Add eggs, orange peel, and 3 tablespoons of the orange juice; mix well. Add flour and baking powder; beat until well blended. Fold in chopped chocolate and the cranberries. Be sure to fold it because if you mix it with the mixer or the whisk the cranberries will break and turn your cupcakes red. Bake approximately 18-20 minutes or until a toothpick inserted near the center comes out clean. Remove cupcakes to wire rack. Cool completely before icing. 


Frosting:
4 Tablespoons unsalted butter, softened
4 Ounces cream cheese, softened
1/8 Cup of white chocolate baking chip
3 Tablespoons orange juice
3-4 cups Powdered sugar

Beat butter and cream cheese until light and fluffy. Mix in white chocolate. Mix in orange juice and powdered sugar until desired consistency is reached. Pipe or smear onto cupcakes.


These are great for the holidays or to impress that cutie you've had your eye on. My brother already wants me to make them when he comes home for Christmas! Enjoy!