The holidays are officially in full swing and I’m loving the flavors that come with them. I had a wonderful, relaxing Thanksgiving with family and am ready to power through the next few weeks before Christmas and the New Year.
Of course, with Thanksgiving comes total food coma. As concession for attending the gym regularly this week, I gave myself permission to create a decadent post-Turkey Day cupcake.
It’s been a while since I’ve made a stuffed cupcake. Rather than rely on dried cranberries in the cupcake batter (good chew, not enough flavor), or risk mixing gelatinous pre-made cranberry sauce into the batter, I decided to try my hand at a cranberry compote stuffed cupcake with cream cheese frosting. I let orange zest and lemon zest create a little texture in the cupcake mix and baked for 23 minutes. They didn’t rise as well as I thought they would– I don’t think I added quite enough flour for this batch.
Since they were flatter than planned, instead of injecting the compote into the cupcake, I hollowed out small holes in the top of the cupcake and filled with the cranberry mix. I let them cool for a couple hours before frosting with cream-cheese frosting. A dusting of chocolate sprinkles and voila!
Recipe (makes 12 cupcakes):
1 1/2 cups flour
1 cup granulated white sugar
1 tsp baking powder
1 tsp salt
2 tsp nutmeg
1 tsp cinnamon
3 tsp orange zest
3 tsp lemon zest
1 cup milk
1 cup butter (room temperature)
12 oz fresh cranberries
1 cup light brown sugar
2 cups granulated white sugar
3 tsp cinnamon
3 tsp fresh-squeezed orange juice
3 tsp fresh-squeezed lemon juice
Cream Cheese Frosting:
1 box confectioners sugar
1/2 cup heavy cream
8 oz whipped cream cheese
1 tsp vanilla
- Combine all cupcake ingredients and bake for 23 minutes at 350 degrees.
- While cupcakes bake, cook compote ingredients on medium heat for 30 minutes
- Remove cupcakes from oven and cool
- Scoop a small hole in the op of each cupcake and spoon finished compote into each
- Place in refridgerator or cool, dry place
- Combine and whip frosting ingredients until texture is thick enough
- Spoon frosting into piping tube and frost cupcakes
- Garnish with chocolate sprinkles or whatever you please!
Papa bear gets the credit this week for my Champagne choice. Valdo is so deliciously creamy and enveloped the tart, sour flavors of the cranberry compote. It’s produced in Treviso with the Glera grape. Aged for 3 months in the Charmat method before another 3 months in the bottle. Golden delicious apples are probably the most dominant flavor but the texture is what won me over with this one. Highly recommend. The bottle went mysteriously missing, but here’s a picture of the Portland Christmas Tree Lighting I attended after baking and sipping, to distract you.
Hope everyone has a wonderful week!