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