Sunday, November 23, 2008

It's Cupcake Time! Secret Ingredient -- Cranberry!

All right, folks! It's time for me to post my cupcake-of-the-month recipe and the one I'm entering into the Iron Cupcake Challenge this month. This time the secret ingredient was cranberry. Appropriate, eh? I thought so.

I used an old-fashioned favorite favorite and gave it a new twist. Using my tried-and-true pineapple upside down recipe, I gave it a tweak with orange juice and substituted cranberries for the pineapple. I wasn't sure how it would work as a cupcake but I was very pleasantly surprised. They baked up quite well. I topped the cupcakes off (served in a desert dish) with a sweet and tangy cran-orange marmalade glaze. Additionally, I will tell you that I made these last weekend and then froze the leftovers. I popped a few out of the freezer last night and had one for breakfast this morning. They tasted as fresh as they did last week. This might be my holiday breakfast treat this year!


So here is your recipe.

Cranberry Upside-Down Cupcakes with Cran-Orange Marmalade Glaze

1/2 c. butter
1 c. packed brown sugar
1 14 oz. can of whole cranberry sauce
2 c. flour, sifted
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. milk
2 eggs
1 tsp. vanilla
4 T. orange juice (or mandarin orange syrup)

Preheat oven to 350°F.

Melt ½ cup butter in saucepan. Divide evenly in the bottom of each cup of a 12 cup muffin pan. Sprinkle brown sugar over melted butter. Add a dollop of cranberry sauce in each cup. (Note: depending on the size of your muffin pan cups, you may have enough batter for 18 cupcakes, so you might want to increase your butter and brown sugar amounts, according to personal taste.)

In a bowl, combine the sifted flour, sugar, baking powder, salt, softened butter, milk, eggs, vanilla and orange juice/syrup.

Carefully spoon batter into the muffin cups.

Bake at 350°F for 15-20 minutes or until cupcakes are lightly browned and pull away from the edges a little.

Remove from oven and let cool for a few minutes. Set a cutting board (I have a lightweight Plexiglas cutting board that works perfectly) or a cookie sheet over the top of the cupcakes then turn upside down. Carefully remove muffin pan. Arrange in desert cups and serve with cran-orange marmalade glaze while still warm.

Cran-orange Marmalade Glaze

Melt equal parts ( I used ½ cup each to start) orange marmalade with jellied cranberry sauce in a saucepan until warm. Stir to melt the sauce and remove jellied lumps. Pour over cupcakes.

The Iron Cupcake Challenge

Don't forget that I'm competing for the following prizes. The November ETSY PRIZE-PACK is from artists:

As an added bonus for November only there is a delicious apron complements of SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY, http://www.acupcakery.com/cupcake-pocket-birthday-apron.html.

Last and certainly not least, the corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; the CUPCAKE COURIER http://www.cupcakecourier.com; TASTE OF HOME books, http://www.tasteofhome.com. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com .

Voting will begin no later than Sunday, November 30 at 8 p.m. at NO ONE PUTS CUPCAKE IN A CORNER, http://mkecupcakequeen.blogspot.com and will be open through Friday, December 5 at 12 noon.

Rest assured, I will remind you to go vote! I appreciate your support. (smile) Happy cranberry!
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