Mini Candied Cranberry Chocolate Cupcakes |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 18 |
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From the Kansas City Star. Wow, these look good! Ingredients:
3/4 cup sugar |
5 tablespoons butter, softened |
1 teaspoon vanilla extract |
2 eggs |
1 cup all-purpose flour |
1/4 cup unsweetened cocoa |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup nonfat milk |
1 (12 ounce) package fresh cranberries |
2/3 cup sugar |
2 ounces white almond bark |
Directions:
1. Preheat oven to 350.
2. Beat together sugar, butter and vanilla at medium speed with electric mixer until well blended, about 3 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, cocoa, baking soda and salt.
5. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour and mixing well after each addition.
6. Line mini muffin tins with paper liners.
7. Fill muffin cups 2/3 full.
8. Bake 10-12 minutes or until pick inserted in center is clean when removed.
9. Cool on wire rack.
10. Meanwhile, line a 10x15 pan with aluminum foil.
11. Toss cranberries with 2/3 c sugar.
12. Bake at 350 degrees 15 minutes, stirring every five minutes.
13. Cool completely.
14. Arrange 3 or 4 cranberries in center of each mini cupcake.
15. Melt almond bark in microwave according to package directions.
16. Place melted almond bark in zip top bag and snip corner.
17. Drizzle over cupcakes.
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