White Chocolate Cranberry Cupcakes with Apple Cider Frosting

13 Dec

A new season of Cupcakes Wars premiered this past week and as always some great ideas presented itself.  I came away with the idea of white chocolate and cranberry cupcakes.  However rather than the eggnog frosting I decided to try apple cider.  It apple cider sounds like a better combination for the cupcake.  I had some apple cider left over from last weekends cookie exchange Mariya and I hosted and figured I could put it to good use.  The cupcake recipe is actually from the Cake Mix Doctor called Lemon Lovers White Chocolate Cake.  This is a delicious cake using cake mix.  I decided to follow the basic recipe and added chopped fresh cranberries instead.  The frosting is a regular buttercream frosting but I substituted apple cider for the milk.  The cupcakes taste great with the sweetness from the white chocolate offsetting the tartness of the cranberry.  I actually probably could have used more cranberry but I ate a good bit of it!  I love fresh cranberry and I used a spoonful of sugar mixed into the chopped cranberry and it was really very good. 

Recipe inspired by the Cake Mix Doctor’s Lemon Lover’s White Chocolate Cake

White Chocolate Cranberry Cupcakes

  • 6 ounces white chocolate chips
  • 1 1/2 cups fresh cranberries
  • 1 package (18.25 oz) french vanilla cake mix
  • 2/3 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs

Preheat oven to 350F.  Melt the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. 

Remove bowl and stir with a small spatula until smooth.

In a food processor chop the cranberries and set aside. 

Place the remaining ingredients in a large mixing bowl.  Add the slightly cooled white chocolate.  Blend with an electric mixer on low speed for 1 minute then increase the mixer speed to medium and beat an additional 2 minutes. 

Prepare the muffin pan with paper liners.  Fill cups with batter 2/3 way full.  Bake in oven for 18-23 minutes until tops are slightly golden brown.  Remove from oven and place pan on wire rack to cool for 10 minutes.  Remove cupcakes from pan and continue to cool on wire rack for another 30 minutes. 

Meanwhile prepare the Apple Cider Frosting.  Frost/decorate cupcakes.

Apple Cider Frosting

  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla bean paste
  • 1 box 1 lb confectioners sugar
  • 1-2 tablespoons apple cider

Combine butter and vanilla in mixer; beat until fluffy.  Add confectioners sugar slowly, beating on low speed.  Stir in 1 tablespoon of apple cider, beat until fluffy.  Add additional tablespoon of cider if needed.


One Response to “White Chocolate Cranberry Cupcakes with Apple Cider Frosting”

  1. La reine des procrastinatrices January 19, 2011 at 9:17 am #

    Love the idea of apple cider !!

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