Recipe - Cranberry Cupcakes With Maple Cream-Cheese Frosting

One fourth cup Dried cranberries
6 tablespoon Allpurpose flour
2 tablespoon Cornstarch
One half teaspoon Baking powder
One fourth teaspoon Cinnamon
A pinch freshly grated
nutmeg
3 tablespoon Unsalted butter; softened
1/3 cup Sugar
1 lg Egg; beaten lightly
One fourth teaspoon Vanilla
2 tablespoon Milk

FROSTING
One fourth cup (2 ounces) cream cheese;
softened
1 tablespoon Unsalted butter; softened
2 teaspoon Pure maple syrup or honey

Can be made in 45 minutes or less.

Preheat oven to 350°F. and line six 1/2cup muffin tins with paper liners.

In a small heatproof bowl cover cranberries with boiling water and soak 5
minutes.

While cranberries are soaking, into a bowl sift together flour, cornstarch,
baking powder, cinnamon, nutmeg, and a pinch salt. In another bowl with an
electric mixer beat together butter and sugar until light and fluffy and
beat in egg, 1 tablespoon at a time, beating well after each addition. Beat
in vanilla. Stir in flour mixture and milk alternately in several batches,
beginning and ending with flour and stirring until smooth after each
addition.

Drain cranberries and pat dry. Chop cranberries fine and stir into batter.
Divide batter among muffin tins and bake in middle of oven until a tester
comes out clean, about 20 minutes.

Making frosting while cupcakes are baking: In a bowl beat together frosting
ingredients until smooth and chill.

Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with
frosting.

Makes 6 cupcakes

Gourmet November 1995

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998