WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES
Top your cupcakes with white chocolate cream cheese frosting and dried cranberries for White Chocolate-Cranberry Poke Cupcakes. These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious.
Provided by My Food and Family
Categories Recipes
Time 1h33m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
- Spread frosting onto cupcakes. Top with cranberries.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 30 g, Protein 2 g
WHITE CHOCOLATE-CRANBERRY COOKIE BARS
Soft-baked sugar cookie bars, studded with cranberries and white chocolate chips, are finished with cream cheese frosting and more cranberries for the perfect holiday treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix, 1/2 cup softened butter, 4 oz cream cheese and egg with spoon until soft dough forms. Stir in 1/4 cup cranberries and the white chips. Spread dough in bottom of pan. Bake 20 to 23 minutes or until golden brown. Cool completely on cooling rack, about 1 hour.
- In large bowl, beat 8 oz cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting over top of bars; sprinkle 1/3 cup cranberries over frosting. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 240, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g
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
WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES
Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.
Provided by Kraft
Categories Kraft Desserts
Time 1h33m
Yield 24
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
- Spread frosting onto cupcakes. Top with cranberries.
Nutrition Facts : Calories 247 calories, Carbohydrate 39.4 g, Cholesterol 18.2 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 212.7 mg, Sugar 30.1 g
CHOCOLATE FUDGE PUDDING POKE CUPCAKES
Chocolate fudge pudding pokes give these yellow cupcakes their fudgy deliciousness. Top with white chocolate curls and prepare to wow the crowd.
Provided by My Food and Family
Categories Home
Time 2h47m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Immediately poke 4 or 5 deep holes in each cupcake at 1/2-inch intervals, using round handle of wooden spoon.
- Mix dry pudding mixes and sugar in medium saucepan; stir in milk and butter. Bring to full boil on medium heat, stirring constantly. Spoon over cupcakes.
- Refrigerate 2 hours. Gently stir cocoa powder into COOL WHIP; spread over cupcakes. Top with chocolate curls.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 210 mg, Carbohydrate 33 g, Fiber 1 g, Sugar 22 g, Protein 3 g
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