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Cranberry Cupcakes w/Maple Cream Cheese




Source of Recipe


Internet


List of Ingredients




1/4 c Dried cranberries (or Craisins)
Water -- boiling, to cover
6 tb All purpose flour
2 tb Cornstarch
1/2 ts Baking powder
1/4 ts Cinnamon
1 pinch Fresh grated nutmeg
1/2 pinch Salt
3 tb Unsalted butter -- soften
1/3 c Sugar
1 lg Egg -- beaten lightly
1/4 ts Vanilla
2 tb Milk

FROSTING
1/4 c Cream cheese -- softened
1 tb Unsalted butter -- soften
2 ts Pure maple syrup or honey



Recipe



Preheat oven to 350 degrees and line muffin tins with paper liners. In a small heatproff bowl cover cranberries with boiling water and soak for 5 minutes. While cranberries are soaking, into a bowl sift flour, cornstarch, baking powder, cinnamon, nutmeg and pinch of salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy; beat in egg. Beat in vanilla. Stir in flour mixture and milk alternatley in several batches, beginning and ending with flour and stirring foten until smooth after each addition. Drain cranberries and pat dry. Chop cranberries fine and stir into batter. Divide batter among muffin tins and bake in middle of oven, about 20 minutes, or until tested done.

FROSTING: In a bowl beat ingredients together until smooth and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with frosting.