CRANBERRY ALMOND CUPCAKES RECIPE
These cupcakes are bursting with cranberry flavor and a hint of almond.
Provided by Tastefully Simple
Time 43m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Combine first 3 ingredients in large bowl; blend well. Stir in ½ cup cranberry sauce. Do not over mix; batter will be lumpy. Place paper baking cups in muffin pan; divide batter into 16 paper cups. Bake 30-33 minutes or until toothpick inserted in center comes out clean. Cool completely. Stir 1/3 cup cranberry sauce into frosting. Frost each cupcake and garnish with dried cranberries, sliced almonds or toasted coconut if desired.
ALMOND CUPCAKES
These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.
Provided by Pikake21
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Cream butter at medium speed until smooth, add sugar and beat until well.
- Add two eggs, beat until smooth.
- Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
- Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
- Makes 24 regular size or approx 10 jumbo size.
CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING
This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.
Provided by Kim
Categories Holidays and Events Recipes Christmas Desserts Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
- Sift flour, baking powder, and salt together in a small bowl. Set aside.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
- Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
- Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
- Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
- Frost the cooled cupcakes with the frosting.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g
CRANBERRY ALMOND MUFFINS
My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. -Janice Pletscher, Basking Ridge, New Jersey
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds., Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND-CRANBERRY CUPCAKES
These deliciously moist cupcakes combine the sweetness of marzipan with the tartness of fresh cranberries, making them perfect for Christmas.
Provided by i like cake
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.
- Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 19.9 g, Cholesterol 66.8 mg, Fat 12 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 103.5 mg, Sugar 13.5 g
ALMOND CRANBERRY CRUMBLE RECIPE BY TASTY
Here's what you need: flour, cocoa powder, milk, honey, melted butter, crushed almonds, desired amount of dried cranberries, oats, maple syrup, vanilla extract, milk, melted dark chocolate
Provided by Aishani Uddaraju
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a bowl, mix together cereal powder, honey, cocoa powder, and melted butter. Slowly pour the milk and mix thoroughly until it becomes doughy. Mold into the bottom of a separate bowl to form a base crust.
- In the mixing bowl, add the oats, biscuit powder, and crushed almonds. Mix thoroughly. Add the cranberries. Mix well.
- Drizzle the syrup and let the mixture sit there for 2 minutes.
- Mix the syrup well into the crumble (make sure it is evenly mixed). Put the mixture on top of the chocolate tart base and press in evenly. Make sure it is really compact.
- Drizzle the milk over it and let it rest.
- If desired, drizzle melted dark chocolate on top for a warm taste.
- Bake in the microwave for about 2 minutes (may vary).
- Serve warm.
Nutrition Facts : Calories 316 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 4 grams, Protein 9 grams, Sugar 12 grams
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