Another recipe from “The Cupcake Bible” for another batch of fall flavored cupcakes. Cute liners from “Pick Your Plum”. Also really yummy for not being chocolate!
1/3 cup butter, softened
1/3 cup sugar
1/3 cup packed light brown sugar
1 1/4 teaspoons vanilla
1 1/3 cups flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 1/4 cups coarsely chopped fresh cranberries
1/2 cup chopped walnuts
2/3 cups white chocolate chips
1 cup white chocolate chips
2 tablespoons oil
1 Heat oven to 350. Line 36 mini muffin cups with paper liners. (I wanted to make regular size cupcakes so I lined 12 standard size muffin cups with liners.)
2 Beat butter, sugar, brown sugar, egg and vanilla until fluffy. Stir together flour, baking powder, baking soda and salt and gradually blend into butter mixture. Add milk and beat until blended. Stir in cranberries, walnuts and white chocolate chips. (A note from me here – when I added the cranberries there was literally more cranberries than batter so I decided to mix up another batch of batter and add that to this to try and even it out which worked great but I did not double the amount of cranberries, walnuts and white chocolate chips, just the batter itself.) Scoop batter into liners until almost full.
3 Bake 18 – 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing to wire racks to cool completely.
4 Prepare White Glaze: Place white chocolate chips in microwave safe bowl and pour oil over chips. Microwave at medium for 30 seconds and stir until melted. Drizzle over cupcakes. (I poured glaze into a sandwich baggie, snipped off the corner and piped it over the cupcakes.)