Happy Valentine’s Day, Lovely Readers!
In the spirit of the holiday, I thought I’d share my most recent experiment with you. A few weeks ago I bought a bag of dried cranberries from my local Costco. The bag probably weighed as much as a small baby, so I’ve been looking for ways to incorporate these dried cranberries into my cooking. I don’t know how this idea came about, but last week I decided to try a chocolate cranberry cupcake experiment. Since I love you all so much, I’m deciding to share this with you…because not only did it produce the lightest and most delicious chocolate cake ever, but it’s easy, sweet, and a great dessert after a hearty meal for two.
CHOCOLATE CRANBERRY CUPCAKES
1 box Devil’s Food Cake mix (plus the eggs and oil requirements on the back of the box)
1 box Baker’s White Chocolate Squares
1 TB butter
Several dried cranberries
Make the chocolate cake according to package directions, however, substitute the water for cranberry juice. Bake and let cool completely.
Combine the white chocolate and the butter in a microwave safe bowl. Cook for 30 seconds, remove and stir. Continue in 30 second intervals until the white chocolate is melted and smooth. Let sit for a few minutes.
Using a spoon, place a dollop of chocolate on your cupcake and lightly spread to cover. Decorate with dried cranberries. Let sit at room temperature until chocolate has hardened.
See more of my cupcake experiments here: http://www.facebook.com/#!/pages/The-Honeycomb-Bakery/129398047122745
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.
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