Spiced Cranberry Cupcakes
The perfect cupcake for cranberry fans! These cupcakes are sweet and tart, balanced by a fun little spice cake!
box spice cake mix
Oil, and Water according to the box
SUGARED CRANBERRIES (optional):
bag fresh cranberries
Preheat oven to 350 and place cupcake liners in pan. Spray lightly
Combine all ingredients for the cupcakes and mix until JUST combined.
Fill cupcake liners 3/4 full of batter and bake 16-21 minutes or until done in center.
Set aside to cool, then hollow out middles.
Add sugar, water, berries and vanilla to a medium pan and cook over medium to medium-high until they just start to boil.
Turn down heat and allow to simmer for 3-5 minutes.
Mix the corn starch and water, then mix into the filling.
Remove from heat and allow to cool.
In a medium pot, boil the cranberries, water, sugar, and lemon juice, then allow to simmer 15 minutes.
Cool completely before adding to frosting.
In your mixer, beat the butter and sugar for about 4 minutes.
Add cranberry mixture 1 tablespoon at a time until you reach the desired color and flavor you want.
In a medium saucepan, heat the sugar and water until the sugar is dissolved, stirring constantly.
Stir in cranberries and mix gently until coated.
Scoop out cranberries and place on paper towels to dry for at least an hour.
Roll in the remaining 1 1/2 cups sugar until each is well coated.
Let dry another hour.
Fill your cupcakes with the cranberry filling, and top with frosting and sugared cranberries! ENJOY!
PS - these make beautiful centerpieces in a bowl for the holidays!
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