Cranberry Cupcakes with Maple flavored Whipped Cream

Kitty Floridomarzo 23, 2011

This post is also available in ENGLISH (INGLÉS)

Did you know that the name cranberry derives from the Pilgrim name for the fruit craneberry? It’s because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. Cranberries were first used by Native Americans, who discovered the wild berry’s versatility as a food, fabric dye and healing agent. They are considered a healthy fruit, as they contain no cholesterol and virtually no fat.

Today I wanted to bake something fast and easy. I made this recipe and cleaned the kitchen in under 45 minutes. The only thing I would change from this recipe is maybe completely hold off the nutmeg. It gives it a nice flavor but it could be too much for some. Enjoy!

Kitty

Cranberry Cupcakes with Maple Flavored Whipped Cream

Recipe adapted from Epicurious.com
Yield: Makes 6 cupcakes

Ingredients:
¼ cup dried cranberries
6 tablespoon all-purpose flour
2 tablespoons cornstarch
½ teaspoon baking powder
¼ teaspoon cinnamon
A pinch freshly grated nutmeg
3 tablespoons unsalted butter, softened
⅓ cup sugar
1 large egg, beaten lightly
¼ teaspoon vanilla
2 tablespoons milk

For the Frosting:
½ cup heavy cream
1 tablespoon confectioners’ sugar
1 teaspoon pure maple syrup

Directions:

Preheat oven to 350°F. and line six ½-cup muffin tins with paper liners.
In a small heatproof bowl cover cranberries with boiling water and soak 5 minutes.
While cranberries are soaking, into a bowl sift together flour, cornstarch, baking powder, cinnamon, nutmeg, and a pinch salt.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy.
Beat in the egg, in two additions, beating well after each addition. Beat in vanilla.
Stir in flour mixture and milk alternately in several batches, beginning and ending with flour and stirring until smooth after each addition.
Drain cranberries and pat dry. Stir into batter.
Divide batter among muffin tins and bake in middle of oven until a tester comes out clean, about 20 minutes.
For the frosting, whisk together cream and confectioners’ sugar and maple syrup until medium peaks form.
Make sure that your cupcakes are completely cooled before icing them!