White Chocolate Buttercream Cranberry Orange Cupcakes

• Vegetarian

• Produce

  • 2 cup Cranberries
  • 2 tsp Orange, zest

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Confectioners' sugar
  • 1 cup Flour
  • 1 pinch Salt
  • 1 1/2 cup Sugar
  • 1 tsp Vanilla
  • 1 cup White chocolate chips

• Drinks

  • 1 tbsp Orange juice
  • 4 tbsp Orange juice, fresh squeezed

• Dairy

  • 2 stick Butter

• Liquids

  • 1 cup Water

Found on mywifecancook.com

Directions

• Bring water and sugar to a boil.
• Add cranberries and return to a boil.
• Simmer and stir occassionally for about 10 minutes.
• Cool.
• Preheat oven to 350.
• Cream the butter and sugar.
• Mix in eggs.
• Mix in flour, salt, and baking powder.
• Mix in orange zest and fresh squeezed orange juice.
• Fill lined muffin tins approximately 2/3 full (should make 7-8) and cook for approximately 20 minutes.
• Cool before frosting.
• Beat butter until fluffy.
• Add cooled chocolate and mix.
• Add vanilla and mix.
• Add sugar and mix until smooth.
• Using a melon baller or teaspoon, scoop out a small part of the center of the cupcake (save the bites for another purpose or to fend of swarming children).
• Fill with 1/2 T. of cranberry sauce.
• Pipe top with buttercream.