Cranberry cupcakes with frosting

Name: Cranberry cupcakes with frosting
Ingredients: 6 eggs; 6 tablespoons of oil; 10 tablespoons of milk; 10 tablespoons of sugar; 14 tablespoons of flour; 1 baking powder; 1/2 essence of rum; 1 packet of vanilla sugar; zest from half a lemon; 1 milk chocolate; 100 g of cranberries; a little ground walnut; a pinch of salt.

Dessert - Cranberry cupcakes with frosting by Paraschiva M. - Recipia

Cranberry Cupcakes with Chocolate Glaze Whenever I have some cranberries left in the kitchen, I make these cupcakes. They are quick and use simple ingredients that I usually have at home. It's the kind of recipe that's handy when you're craving something sweet without needing to make special plans. The texture comes out fluffy, and the sweet-tart combination from the cranberries is just right. If you take the ingredients out of the fridge an hour beforehand, it helps with the consistency, but it's not a disaster if you forget. Quick Info Total Time: about 1 hour and 40 minutes (includes time to bring to room temperature) Preparation Time: 20-25 minutes Baking Time: 20 minutes Servings: 12-16 cupcakes, depending on the size of the molds Difficulty: easy to medium Recipe Type: dessert, suitable for snacks or casual occasions Ingredients 6 eggs 6 tablespoons oil 10 tablespoons milk 10 tablespoons sugar 14 tablespoons flour 1 teaspoon baking powder 1/2 teaspoon rum extract 1 packet vanilla sugar zest of half a lemon 1 milk chocolate bar (for the glaze) 100 g cranberries a bit of ground nuts (for decoration) a pinch of salt Instructions 1. Leave all the ingredients on the counter for at least an hour before you start. Room temperature eggs and milk make a difference in the final texture. 2. Separate the eggs. Place the egg whites in a large bowl and sprinkle a pinch of salt over them. Whip them until you achieve a foam that holds on the whisk. 3. Gradually add the sugar and vanilla sugar, mixing constantly. Continue until the egg whites become glossy, firm, and do not fall out of the bowl when turned upside down (that's the classic trick). 4. Add the egg yolks over the meringue, then add the oil and milk. Mix briefly until combined. 5. Start adding the flour, one spoonful at a time, mixing each time. Incorporate the baking powder as well. The batter will be quite thick in the end, but it’s easy to work with. 6. Add the cranberries and lemon zest. Mix gently with a spatula or spoon, not with the mixer, to avoid crushing the fruit and to maintain fluffiness. 7. Prepare the muffin tray with special cupcake liners. Pour the batter into each mold, about three-quarters full. The batter rises while baking, so don’t fill them to the top. 8. Place the tray in the preheated oven on a low setting. Bake for about 20 minutes. After 10 minutes, you’ll see them rising. In the next 10 minutes, they will turn golden. Do not open the oven in the first 10 minutes, then check to ensure they don’t burn – it varies a lot depending on each oven. 9. Remove the cupcakes from the oven and, while they are warm, transfer them to a cooling rack or tray to cool. Don’t leave them in the hot tray, or they might get soggy at the bottom. 10. For the glaze, melt the milk chocolate in a bain-marie, along with a bit of rum extract. Stir until completely melted. 11. Once the cupcakes are cool, drizzle the warm glaze on top. Sprinkle ground nuts over them while the glaze is still sticky. Let them cool completely. Why I Make This Recipe Often You don’t need complicated techniques or hard-to-find ingredients. These cupcakes stay fluffy, and the cranberries give them a balanced flavor. I like that I can quickly adjust the quantities based on what I have at home. They are also good the next day and don’t dry out quickly. Tips and Variations Tips The flour should not be mixed too much with the mixer, just enough to avoid lumps. Whipped egg whites add volume – don’t skip the serious whipping step. Use cupcake liners to prevent sticking to the molds. Substitutions You can use fresh or dried cranberries (I used what I found at the supermarket). If you don’t have milk chocolate, dark chocolate works too for a more intense glaze. Ground nuts are optional – you can leave them out or substitute with chopped almonds. Variations You can also try with other dried fruits, like raisins or currants, but cranberries have that pleasant tartness. If you want them without glaze, they are good plain, perhaps dusted with sugar. You can add a bit of orange zest instead of lemon for a different flavor. Serving Ideas They pair well with coffee, tea, or as a packed dessert. For occasions, you can add the glaze and sprinkle dried fruits on top for a nice look. Frequently Asked Questions 1. Can I use a different type of flour? Regular all-purpose flour works best. I haven’t tested it with whole wheat or gluten-free flour, as it might change the texture. 2. If I use frozen cranberries, do I need to thaw them? Frozen cranberries can be used directly, but it’s best to pat them dry to avoid adding water to the batter. 3. Can the baked cupcakes be frozen? Yes, they can be frozen, but the glaze should be added only after thawing. Without glaze, they last about a month in the freezer. 4. Can I reduce the sugar? You can try using 8 tablespoons instead of 10, but the result will be less sweet, and the texture might be slightly different. 5. What can I use instead of rum extract? If you don’t have rum extract, you can omit it or add a bit of vanilla extract instead. Nutritional Values (estimate per cupcake, based on 14 servings) Calories: 170-190 kcal Protein: 3-4 g Fat: 6-7 g (depends on the type of chocolate and oil) Carbohydrates: 25-27 g Fiber: 1 g Values are approximate and vary based on the exact measurement of tablespoons used and the type of chocolate. The cranberries add extra sugars. Storage and Reheating Store at room temperature in a sealed container for up to 3 days. If you want to keep them longer, they can be frozen without glaze and decorated after thawing. Reheating is not necessary; they are consumed at room temperature. Glazed cupcakes do not freeze well, as the glaze tends to "sweat" upon thawing.

Cranberry cupcakes with frosting

Tags

Categories