Cranberry Cupcakes

• Produce

  • 3 cups Cranberries, fresh
  • 1 Orange - about 1 tablespoon, zest of

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 4 tsp Baking powder
  • 3 cups Flour
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 2 1/4 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 1 1/2 cups Sour cream

• Liquids

  • 4 tbsp Water

• Other

  • juice of an orange

Found on recipesfoodandcooking.com

Description

Ingredients

• 3 cups flour
• 4 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups sour cream
• 2 cup sugar
• 6 large eggs
• zest of one orange - about 1 tablespoon
• juice of an orange
• 1 cup butter
• 4 tablespoons sugar
• 3 cups fresh cranberries
• For the Icing:
• ½ cup softened butter
• ½ cup shortening (can be butter)
• 1½ teaspoons vanilla
• 4 cups powdered sugar
• 4 - 6 tablespoons water, milk or orange juice

Directions

• Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle ¼ cup of the cranberries on the bottom of the pan. Set aside.
• Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
• Add the orange juice and zest. Add the sour cream.
• When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1¼ cups cranberries.
• Add a large scoop of batter to a cupcake pans with liners in them.
• Bake for 20 - 22 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cupcake out of the oven.
• To make the frosting
• Cream together the butter and shortening. Add vanilla. Add the powdered sugar; Add half of the milk and continue to whip the frosting. Add addition milk as needed to make a light and fluffy frosting.