Cranberry White Chocolate Cupcakes

recipe from Chockylit

Cupcakes
7 ounces white chocolate
8 ounces butter
1-1/2 cups sugar
2 teaspoons vanilla
6 eggs
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried cranberries

To make the cupcakes

Chop chocolate and transfer into the bowl of a standing mixer.

Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.

Remove from heat and stir in sugar. Note that when you add the sugar the mixture will separate and look pretty funky. This is ok.

Let mixture cool for 10 minutes.

Add the vanilla. Beat in an electric mixer for 3 minutes. Mixture will thicken and you should no longer see butter floating on the top.

Add one egg at a time, mixing for 10 seconds between each.

Sift the flour, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.

Roughly chip the cranberries. Stir into the batter.

Scoop into cupcake cups 2/3 full and transfer to a 375 F oven.

Set your timer for 5 minutes. When the 5 minutes is up turn the oven down to 350 F.

Set your timer for 10 minutes. When the 10 minutes is up rotate the pans. (Move the bottom to the top rack and turn front to back.

Set your timer for 7 minutes more. When the 7 minutes is up test one of the top-center cupcakes with a toothpick and remove the cupcakes once it comes out clean.

Note: The batter is pretty liquidy and the cranberries very heavy, so they will fall to the bottom. I was pleased with the layering effect, but if you aren’t into that idea I recommend two options. Either dust the cranberries in flour before mixing into the batter or drop some into each individual filled cupcake before baking.

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Cranberry, Clove, and White Chocolate Buttercream
8 ounces white chocolate, chopped
1 stick (1/2 cup) unsalted butter, room temperature
1 package (8 ounces) cream cheese
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground clove [optional]
1/4 cup chopped dried cranberries

To make the frosting

In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.

Using an electric mixer, beat the butter at medium speed until creamy.

Beat in the melted white chocolate.

Add 2 cups of powdered sugar, vanilla, and clove and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me. Mix in the cranberries. Frost as desired.