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Cranberry Cupcakes with Maple Frosting




Source of Recipe


Gourmet Magazine, 11/95






List of Ingredients



• 1/4 cup dried cranberries
  
• boiling water
  
• 6 T all-purpose flour
  
• 2 T cornstarch
  
• 1/2 tsp baking powder
  
• 1/4 tsp cinnamon
  
• 1 pinch freshly grated nutmeg
  
• 1/2 pinch salt
  
• 3 T unsalted butter, softened
  
• 1/3 cup sugar
  
• 1 large egg, beaten lightly
  
• 1/4 tsp vanilla
  
• 2 T milk
  
• Frosting:
  
• 1/4 cup cream cheese, softened
  
• 1 T unsalted butter, softened
  
• 2 tsp pure maple syrup or honey
  






Instructions



1. Preheat oven to 350 degrees. Line muffin tins with paper liners.
   
2. In a small heatproof bowl cover cranberries with boiling water and soak for 5 minutes.
   
3. Into a bowl sift flour, cornstarch, baking powder, cinnamon, nutmeg and a pinch of salt.
   
4. In another bowl with an electric mixer, beat together butter and sugar unti light and fluffy; beat in egg. Beat in vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour. Stir until smooth after eacha ddition.
   
5. Drain cranberries and pat dry. Chop cranberries fien and stir into batter.
   
6. Divide batter among muffin tins and bake in middle of oven, about 20 minutes.
   
7. Frosting: In a bowl beat ingredients together until smooth and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcackes with frosting.