Cranberry Lemon Cupcakes

11:37 AM

Oh boy, It's the holiday season....and I have missed two postings in a row! I'm disappointed in myself.  I promise to get back on the blogging wagon and send more delicious recipes your way!  

 Brendan and I have been watching some of the Food Network Holiday baking shows, and I think that he is feeling confident in flavor combinations because of it!  When I was tasked with bringing cupcakes to Thanksgiving - he said we should do Cranberry Lemon.  I thought that it should be Cranberry Orange, but he insisted, and thankfully the outcome was delicious! 

 Also, sugared cranberries....SO simple to make, and look amazing! I have a feeling that these will make another appearance in some Christmas baking too! 

 These cupcakes were a hit with everyone at the party, so be sure to make them for all to enjoy!! They will never know the difference! 



Grain Free Cranberry Lemon Cupcakes

 Level of Difficulty:  Medium - only because there are a lot of steps

 Serves: 24

 For the Cake: 

Ingredients: 

1.5 cups sugar
1/2 cup vegetable oil
1 cup sour cream
6 eggs
1 cup coconut flour (sifted then measured)
1 cup tapioca starch
1 tsp grain free baking powder
1/2 tsp baking soda
Zest of 2 lemons

Directions: 

1. Prep your cupcake tins with paper wrappers and preheat oven to 350 F

2. In the bowl of your mixer, beat sugar, oil, sour cream, lemon zest and eggs until smooth.

3. In a separate bowl, combine your dry ingredients.

4. Slowly add your dry mixture into the wet mixture until combined. 

5. Allow the batter to rest for about 5 minutes.

6. Fill the cupcake tins about 3/4 of the way full and bake about 22 minutes - or until the cake springs back when touched in the center. 

7. Let the cupcakes cool completely while you make the filling. 


For the Filling: 

Ingredients: 

1/2 cup sugar
1/2 cup water
2 cups fresh cranberries
1/2 tsp vanilla
2 tsp tapioca or potato starch 

Directions:

1. In a heavy sauce pan, combine the sugar, water, cranberries and vanilla. 

2. Stir frequently and bring to a boil. 

3. Once the cranberries start to pop open, add the starch to thicken the mixture until you have a jam-like consistency. 

4. Allow to cool before filling the cupcakes. 

 For the Swiss Meringue Frosting:

1 3/8 cup softened butter
1/3 cup + 1 TBS Shortening
1.5 cups sugar
5 egg whites
2 TBS honey
1/4 tsp salt
1 1/4 tsp Vanilla extract

1. In a mixing bowl, using an electric mixer with a paddle attachment, cream the butter and shortening together until they are light in color and texture but not too soft. Scrape this mixture into a different bowl and set it aside to use later. Clean the mixing bowl to use for the egg whites.

2. Combine the sugar, egg whites, honey, and salt in the top pan of a double boiler. Heat over simmering water, stirring frequently, until the sugar granules have dissolved and the temperature on a food thermometer registers 140 F. Transfer the whites to the clean mixing bowl. Using an electric mixer with a whip attachment, whip the whites on medium to medium-high speed until the mixing bowl feels just cool to the touch, 10-12 minutes. The mixture should be white and fluffy and very think. The bowl will be slightly warm to the touch.

3. Add the butter mixture and the vanilla to the egg white mixture and whip again, on medium speed, until the frosting has a smooth, creamy texture.


4. Pipe the frosting onto your cupcakes. 

For the Sugar Cranberries: 

Ingredients: 

1/2 cup sugar
1/2 cup water
1 cup fresh cranberries
Sugar for rolling

 Directions: 

 1. in a heavy sauce pan, combing the sugar and water into a simple syrup. 

 2. Turn off the heat and add the cranberries to the simple syrup, let them soak for about 5 minutes. 

 3. Drain the cranberries, and allow them to dry on a cooking rack for about 30 minutes. 

 4. Roll the sticky cranberries in sugar

 5. Decorate and Enjoy! 

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