WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES
Top your cupcakes with white chocolate cream cheese frosting and dried cranberries for White Chocolate-Cranberry Poke Cupcakes. These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious.
Provided by My Food and Family
Categories Recipes
Time 1h33m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
- Spread frosting onto cupcakes. Top with cranberries.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 210 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 30 g, Protein 2 g
CRANBERRY CUPCAKES WITH WHITE CHOCOLATE FROSTING
This recipe creates a light, tender cranberry cupcake--with just a hint of orange--that is then topped with a creamy, buttery white chocolate frosting. It's flavor heaven. You will have leftover frosting, as this recipe makes enough to generously frost 16 cupcakes, at least. Feel free to halve the frosting recipe, if needed.
Provided by Kim
Categories Holidays and Events Recipes Christmas Desserts Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
- Sift flour, baking powder, and salt together in a small bowl. Set aside.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
- Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
- Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
- Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
- Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
- Frost the cooled cupcakes with the frosting.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g
WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES
Topped with white chocolate cream cheese frosting and dried cranberries, these poke cupcakes are as festive looking as they are scrumptious.
Provided by Kraft
Categories Kraft Desserts
Time 1h33m
Yield 24
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
- Spread frosting onto cupcakes. Top with cranberries.
Nutrition Facts : Calories 247 calories, Carbohydrate 39.4 g, Cholesterol 18.2 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 212.7 mg, Sugar 30.1 g
CREAMY WHITE CHOCOLATE-CRANBERRY CUPCAKES
Made with cream cheese and vanilla pudding, these white chocolate and cranberry cupcakes might just be the moistest and creamiest you've ever tasted.
Provided by My Food and Family
Categories Home
Time 1h21m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. chocolate as directed on package; stir into batter with 1-1/4 cups cranberries. Spoon into 24 paper-lined muffin cups.
- Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Beat cream cheese and sugar in medium bowl until blended; Melt remaining chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
- Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
- Microwave marmalade in separate microwaveable bowl on HIGH 30 sec.; stir in remaining cranberries.
- Frost cupcakes with COOL WHIP; top with cranberry mixture.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
HOLIDAY POKE CUPCAKES RECIPE - (4.6/5)
Provided by Nicole S
Number Of Ingredients 6
Steps:
- Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 minutes. Pierce tops with fork. Add boiling water to gelatin mix; stir 2 minutes until completely dissolved. Spoon over cupcakes. Refrigerate 30 minutes. Remove from pans. Tint Cool Whip with food coloring; spread onto cupcakes. Decorate as desired.
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WHITE CHOCOLATE-CRANBERRY POKE CUPCAKES
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- Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
- Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
- Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
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- For the cranberries, combine 2 cup of the sugar with water in a small saucepan. Heat over low heat, and stir until sugar dissolves. Do not bring to a boil. Remove from heat as soon as sugar is dissolved. In a large bowl, add cranberries. Top with sugar syrup and refrigerate 8 hours or overnight.
- After it has soaked for at least 8 hours, drain off syrup completely and allow to sit in strainer for at least 15 minutes. Pour remaining 1 cup sugar in a large ziploc bag, add cranberries and shake. Empty contents of bag onto a wire rack (with foil underneath to catch the mess). Let cranberries dry for at least an hour. Store in refrigerator until ready to garnish cupcakes.
- For the cupcakes, bake cake mix according to package for 24 cupcakes. Pierce tops of cupcakes immediately after cooking.
- Combine boiling water with JELL-O gelatin, stir until dissolved. Spoon gently over cupcakes, allowing to sink into fork holes. Refrigerate at least 2 hours or overnight.
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