Cranberry Muffins

Cranberry Muffins

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Special Supplies:

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*Muffin pan

*Cupcake Liners

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Ingredients and Instructions

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Cream together:

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*3 tablespoons Butter, room temperature

*4 ounces Greek Yogurt Cream Cheese

*2 cups Sugar

*1 teaspoon Almond Extract

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Add to creamed mixture:

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*1 and 1/2 cups (12 ounce can) Evaporated Canned Milk

Dry ingredients:

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*2 cups All-Purpose Flour, sifted

*1 teaspoon Salt

*3 teaspoon Baking Powder

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Whisk dry ingredients together and then add to wet ingredients. Mix with electric mixer until smooth.

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Mix together and then add to muffin batter:

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* 2 cups Raw Cranberries, washed and drained

* 2 tablespoons All-Purpose Flour, to coat Raw Cranberries

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Fold in flour covered Cranberries into muffin batter.

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In Muffin Pan and I like to use cupcake liners. Fill each cup 3/4 full with batter and bake at 350* F. for about 25 minutes.

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Makes 2 dozen Cranberry Muffins.

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Top them with warm Butter Cream Sauce.

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Butter Cream Sauce

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*1/2 cup Butter

*1/2 cup Sugar

*1/2 cup Whipping Cream

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In a Sauce Pan on medium heat bring the following ingredients to a boil and then pour over individual muffins and serve.

 

Enjoy!

Lindy

 

S’mores Chocolate Cupcakes

S’mores Dark Chocolate Cupcakes

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S’Mores Cupcakes

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Makes 25 to 30 cupcakes

Cupcake Liners

Muffin Tins/Cupcake Tins

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Graham Cracker Crust
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*2 cups (or 2 Sleeves of crackers crushed) Graham Cracker Crumbs

*6 to 7 tablespoons Butter, melted

*2 tablespoons Brown Sugar

*2 tablespoon Sugar

*Pinch Sea Salt

*3/4 Mini Semi-Sweet or Dark Chocolate, 1 to 2 teaspoons per cupcake

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Place graham crackers into gallon sized resealable. Seal closed the bag and with a wood rolling-pin crush the crackers into crumbs.

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Add to the crushed graham cracker crumbs the melted butter, brown sugar, sugar and salt. Massage together in the bag until all ingredients are incorporated.

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Add cupcake liners to muffin tins and press 1 tablespoon of the crust mixture into each muffin cup and top with mini chocolate chips.

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Bake cupcake cracker crust at 325*F. for 7-12 minutes. Add the chocolate cupcake batter.

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Chocolate Cupcakes

*1 and 1/2 cups Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1 Egg

*2 teaspoons Vanilla Extract

*1 cup Milk

*1 tablespoon Apple Cider Vinegar

*1 cup warm Water

*2 cups All-purpose Flour, sifted

*3/4 cup Hershey’s Special Dark Cocoa Powder

*1 teaspoon Baking Soda

*1/2 teaspoon Sea Salt

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Wet Ingredients
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Mix together in a stand mixer on medium speed the sugar, oil, egg and vanilla extract.
Measure the milk in measuring cup and add the apple cider vinegar. Then add to the sugar mixture along with the warm water. Mix until combined.

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Dry Ingredients:

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Sift together the flour, cocoa, baking soda and salt into a medium size bowl and then slowly add to the wet ingredients. mix on medium speed for 2 minutes.

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Scoop or pour the cupcake batter into muffin cups 3/4 full, per crusted cupcake cup.

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Bake in a preheated 350*F. oven for 18 to 20 minutes, allow cupcakes to cool in muffin tins.

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Marshmallow Topping

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*4 large Egg Whites, room temperature

*1 cup Sugar

*1/4 teaspoon Cream of Tartar

*1/8 teaspoon Meringue Powder, optional for crisper marshmallow, add after cooking

*1 teaspoon Vanilla Extract, add after cooking

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Equipment Needed:

**Double Boiler

**Candy Thermometer

**Hand Mixer with whisk attachment

**Piping bag with Star Tip

**Kitchen Torch, for browning marshmallow top, be careful not to burn the

cupcake paper

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In a glass bowl over a sauce pan with 2 inches simmering water (double boiler). Add the egg whites, sugar and cream of Tatar, whisking constantly until the temperature reaches 160*F. on candy thermometer. Remove from heat and stir in the vanilla extract and the optional meringue powder.

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With the hand mixer on low-speed whisk marshmallow mixture, then move up to medium speed and whisk until stiff, shiny peaks form.

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Place mixture into Piping bag with star tip, pipe onto each cup cake as desired. Toast marshmallow with torch and add a piece of chocolate.

Topping:

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*** Hershey’s Chocolate Bar, pieces

Enjoy!

Lindy