ALMOND-CRANBERRY CUPCAKES
These deliciously moist cupcakes combine the sweetness of marzipan with the tartness of fresh cranberries, making them perfect for Christmas.
Provided by i like cake
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.
- Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 196.5 calories, Carbohydrate 19.9 g, Cholesterol 66.8 mg, Fat 12 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.3 g, Sodium 103.5 mg, Sugar 13.5 g
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