1/4 c Dried cranberries
6 tb Allpurpose flour
2 tb Cornstarch
1/2 ts Baking powder
1/4 ts Cinnamon
1 pn Freshly grated nutmeg
1 pn Salt
3 tb Unsalted butter; softened
1/3 c Sugar
1 lg Egg; beaten lightly
1/4 ts Vanilla
2 tb Milk
-FOR FROSTING-
1/4 c Cream cheese; softened (2
-ounces)
1 tb Unsalted butter; softened
2 ts Pure maple syrup or honey
Preheat oven to 350 degrees and line 6 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.
Yield: 6 cupcakes
Yields
1 servings
