Cranberry Cupcakes with Cream Cheese Frosting
1½ cups all-purpose flour
¾ cup white sugar
1 cup milk
½ cup sour cream
5 tablespoons canola oil
1 teaspoon vanilla
¼ confectioner’s sugar
¼ cup canned cranberry sauce
Cream Cheese Frosting:
½ cup cream cheese
½ - 1 teaspoon whole milk
1 cup confectioner’s sugar
1 teaspoon pink coloring
¼ cup chopped chocolate
2 tablespoons milk
Preheat oven to 350 degrees F.
Line cupcake tins with butter or cupcake liners.
In a large bowl blend together flour and white sugar. Set aside.
In the bowl of your stand mixer, mix milk, oil, eggs, vanilla and confectioner’s sugar.
Add dry ingredients until a nice smooth batter forms. Fold in canned cranberry sauce.
Pour batter evenly into prepared cupcake tins and bake for about 20 minutes or until cake tester comes out clean. Transfer to a wire rack and let cool completely.
Whip together ingredients for cream cheese frosting. Spread evenly over each cupcake.
In a double broiler, melt down chocolate with milk until thick and smooth. Drizzle over cupcakes.