My fellow knitter and stash-enabling cohort (see: Needle Emporium tent sale of a week and a half ago) Diana commissioned me this week to bake her some cupcakes to bring to school – for the teachers, not the kids, to be shared at the staff treats party. She asked for some Cosmopolitan cupcakes specifically, and I was quite happy to try Version 2. I did these today and I’m pleased enough to share with you what I did. They’re so beautiful it’s almost too sad to part with them
They taste both light and decadent at the same time. They’re moist and fluffy and I think using juice concentrate was a better move than the cranberry juice out of the bottle. I wanted to use dried cranberries as well, but for some reason those went astray and I couldn’t find ‘em to add them into the batter. For this recipe, I used the Lemonade Cupcakes on this page (which, by the way, are delicious) as the base idea and changed a few things around. If I change it up again I’ll letcha know
“Cosmopolitan” Cupcakes with Lime-Cointreau Buttercream Frosting
1/2 cup butter
2 cups sugar
1/2 tsp salt
2-1/2 tsp baking powder
3 cups all-purpose flour
3/4 cup buttermilk
3/4 cup frozen cranberry juice concentrate or cranberry punch concentrate, thawed
zest of 1 lime
1 cup dried cranberries, chopped
2 drops red food colouring (optional, if you would like a stronger reddish tint in the cake)
1. Allow all ingredients to come to room temperature. Preheat the oven to 350F. Line muffin pans with cupcake papers.
2. With a mixer, beat together the butter and sugar until fluffy.
Add the eggs 1 at a time and beat until well combined.
3. Combine all dry ingredients in a separate bowl.
Combine buttermilk, thawed concentrate, zest, and cranberries in a separate bowl.
Add in 1 cup each of the dry and wet mixtures alternately, beating on low until the whole mixture is well combined.
4. Fill cups with batter two-thirds full. Bake at 350 F for 20-25 minutes or until cupcakes
spring back in the middle when touched lightly. Cool for 10 minutes in pan.
1/4 cup thawed cranberry juice concentrate
1/4 cup vodka
5. Brush with cranberry/vodka glaze when cupcakes are still slightly warm.
When cupcakes are completely cooled, frost with lime-cointreau buttercream:
1/2 c butter
4 c confectioner’s sugar
3 T Cointreau
juice from 1 large lime
Mix all ingredients on high speed until fluffy. Double this recipe if you are doing a lot of piping or have more than 2 dozen cupcakes.
Garnish with: (optional)
Dusting of Lime zest
Yum. If you’ll just excuse me, I’ll be over here putting a few aside for myself for later…. ::whistles::