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Sunday, November 28, 2010

Mini Chocolate Cranberry Buttercream Cupcakes



makes 48 mini cupcakes
cupcake recipe adapted from Hershey's Kitchen
frosting recipe adapted from Martha Stewart
prep time: 45 min / cook time: 10-12 min

CHOCOLATE CUPCAKE INGREDIENTS
ingredients can be found here

CRANBERRY BUTTERCREAM INGREDIENTS
2 c (4 sticks) unsalted butter, room temperature, cut into small pieces
3 1/2 c confectioners' sugar, sifted
10 tbsp cranberry purée
* I made fresh cranberry purée using this method, straining the pulp after it was cooked down
1/4 c milk

CHOCOLATE CUPCAKE INSTRUCTIONS
Instructions can be found here.
* If making mini cupcakes, reduce baking time to 10-12 minutes.

CRANBERRY BUTTERCREAM INSTRUCTIONS
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy.
• Slowly add confectioners' sugar; beat to combine, scraping down sides of bowl as necessary.
• Add cranberry purée, beat to combine.
• Slowly add milk and continue beating on medium-low speed until smooth and creamy, about 5 minutes.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

2 comments:

anxiousknitter said...

I just tried the cranberry buttercream as a filling in my dad's 80th birthday cake...it is DELICIOUS!!! Thanks for sharing the recipe!

Sami and Addie said...

Thanks so much for trying out the cranberry buttercream recipe!

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