There are beautiful bright cranberries in season right now. And when I saw these at the store the other day I just had to grab some. What I would make with them was yet to come as I just knew I'd think of something. But, I have always wanted to make sugared cranberries because they just look so festive and delicious! So, I knew I'd be making something with them as a topping.
These cupcakes are a perfect recipe for New Years as they look sparkly with the sugared cranberries on top. Not to mention they are really simple and easy to make. You can even make the batter ahead of time and pop it in the fridge, so all you have to do is scoop and bake off the cupcakes the day of your party. Which makes this a really easy but yet impressive recipe for a party. They would even make a great Christmas recipe as well, which means I will definitely be making these again next year!
If you've never made sugared cranberries, they are so easy to make! It doesn't take much time at all, and you have a beautiful and yummy topping to put on top of cakes or cupcakes. You could also use this recipe to make sugared blueberries, blackberries or raspberries as well.
Cranberry Orange Almond Cupcakes
57 grams (1/4 cup) organic cane sugar
1/4 cup water
127 grams (1 cup) organic cranberries
57 grams (1/4 cup) organic cane sugar, for rolling
1 stick (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic almond extract (like Frontier Co-Op)
2 organic large eggs
1/4 cup organic milk
1/4 cup organic sour cream
170 grams (1 cup plus 3 tablespoons) all natural cake flour
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
2 sticks organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 teaspoons organic orange flavor (like Frontier Co-Op)
To make the sugared cranberries: In a small saucepan, add the cane sugar and water. Put over medium heat and stir to dissolve the sugar. Once the sugar dissolves, turn the heat to low and simmer until the mixture is thick and has reduced by about half, it should take around 10 minutes. Remove from heat.
Add in the cranberries and stir to coat them completely. Let them sit in the simple syrup for about 2 to 3 minutes to coat them completely. Remove and place on a cooling rack and let rest for about 10 minutes. Roll the sticky cranberries in the cane sugar and place back on the cooling rack.
To make the batter: Preheat the oven to 350°F. Line a cupcake tin with liners. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and almond extract. Mix on low until combined and there are no butter chunks. Add the eggs, milk, and sour cream and mix on low until combined.
In a separate bowl, add the cake flour, baking powder, and fine sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture. Scrape down the sides of the bowl and mix on low until combined.
Fill cupcake liners three-quarters full. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cupcake tin.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and orange flavor. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with decorating tip #808.
Pipe frosting onto each cupcake and top with sugared cranberries.
Store in a cake dome in the fridge for up to 3 days.
Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend.
High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.