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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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âI convinced my son to eat cranberries with these quick-to-fix cupcakes,â relates Anna Minegar of Zolfo Springs, Florida. With lots of cranberries and walnuts and a hint of lemon, they're ideal at breakfast or as after-school snacks, but special enough to serve to company. Ingredients:
1-1/2 cups fresh or frozen cranberries, coarsely chopped |
1-1/4 cups sugar, divided |
1/2 cup butter, softened |
2 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
4 teaspoons baking powder |
1 teaspoon sweetened lemonade drink mix |
1/2 teaspoon salt |
1 cup milk |
1 cup chopped walnuts |
1 can (16 ounces) cream cheese frosting |
Directions:
1. In a small bowl, combine cranberries and 1/4 cup sugar; set aside. In a large bowl, cream butter and remaining sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, drink mix and salt; add to creamed mixture alternately with milk. Fold in walnuts and reserved cranberries.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost with cream cheese frosting. Store in the refrigerator. Yield: 2 dozen.
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