Cupcakes : Orange Cranberry
Adapted from The Sprinkles Baking Book
Orange Cranberry Cupcakes
1 1/2 cups plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup whole milk
2 tablespoons lightly packed finely grated orange zest (from 2 oranges)
1/2 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, slightly softened
1 cup sugar
1 large egg
2 large egg whites
1 cup fresh or unthawed frozen cranberries
Preheat the oven to 325F degrees. Line a 12-cupcake pan with paper liners.
In a medium bowl, whisk together 1 1/2 cups of the flour, the baking powder, baking soda, and salt. Set aside.
In a small saucepan, heat the milk and orange zest over low heat until hot (but not boiling); cool to lukewarm, 4 to 5 minutes. Stir in the vanilla.
In a bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes.
Reduce the speed to medium-low, add the egg and egg whites one at a time, and beat until creamy, 1 to 2 minutes.
Slowly add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition.
In a small bowl, toss the cranberries with the remaining 1 tablespoon of flour.
Using a silicone spatula, gently fold in the cranberries into the batter.
Divide the batter evenly among the liners and bake until the tops are just dry to the touch (some may be slightly golden on the sides before this happens) and a toothpick inserted into the center comes out clean, 17 to 19 minutes.
Transfer the pan to a wire rack and cool completely before frosting with orange frosting.
1 cup (2 sticks) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 cups of confectioners sugar, sifted
1 teaspoon of whole milk
1 Tablespoon lightly packed finely grated orange zest (from 1 large orange)
1 tablespoon fresh orange juice
1/8 teaspoon pure vanilla extract
Directions in 1st comment 👇🏼👇🏼