Thursday, May 26, 2011

cranberry-pistachio cupcakes.

Wow, I have been having a tough week with sorry about some of these posts being a little screwed up! 
Today's cupcake: Cranberry Cupcakes w. Pistachio Cream Cheese Frosting.

I came across this cupcake while flipping through foodgawker, a website that is full of amazing recipes from other blogger's. A must for those weeknight dinners that need a little inspiration.

2 eggs
1 stick unsalted butter
1 cup granulated sugar
1/2 tsp pure vanilla extract
2 cups sifted cake flour (I've had a hard time finding cake flour, you can use 3/4 a cup of all-purpose flour and 2 tbsp. of cornstarch as a substitute. This equals 2 cups of cake flour)
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup orange juice

Preheat the oven to 190°C (375°F)
Line your cupcake pans
Beat butter with sugar until light and fluffy
Add in the eggs one at a time, then add the vanilla
Sift the flour with the baking powder and salt & mix well
Combine the milk with the cranberry juice
Pour one third flour mixture into the butter mixture, then half of the milk mixture
Repeat ending with the flour mixture & mix well again
Spoon batter evenly among cupcake liners & bake in the oven for 20-25 minutes or until a cake tester comes out clean
Cool before frosting

Pistachio Cream Cheese Frosting Ingredients: 
1 Can (14 ounces) sweetened condensed milk
1 package (8 ounces) cream cheese
1/4 c cold milk
1 Package (3.4 ounces) Pistachio Instant pudding mix

Frosting Directions:
In a large bowl, beat sweetened condensed milk, cream cheese, and pudding mix for 1 minute
Spread over cooled cupcakes
Sprinkle chopped pistachio and dried cranberries over top.


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