Cosmopolitan Cupcakes
"Cosmopolitan" Cupcakes with Lime-Cointreau Buttercream Frosting1/2 cup butter2 cups sugar2 eggs1/2 tsp salt2-1/2 tsp baking powder3 cups all-purpose flour3/4 cup buttermilk3/4 cup frozen cranberry juice concentrate, thawedzest of 1 lime1 cup dried cranberries, chopped, soaked in vodka for 30 minutes
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 cupcakesspring back in the middle when touched lightly. Cool for 10 minutes in pan.
For glaze:1/4 cup thawed cranberry juice concentrate1/4 cup vodka
5. Brush with cranberry/vodka glaze when cupcakes are still slightly warm.
When cupcakes are completely cooled, frost with lime-cointreau buttercream:
Lime-Cointreau Buttercream1/2 c butter3 c confectioner’s sugar
3 T Cointreaujuice from lime
Mix all ingredients on high speed until fluffy.
Garnish with: (optional)Dusting of Lime zestDried cranberries
"Cosmopolitan" Cupcakes with Lime-Cointreau Buttercream Frosting1/2 cup butter2 cups sugar2 eggs1/2 tsp salt2-1/2 tsp baking powder3 cups all-purpose flour3/4 cup buttermilk3/4 cup frozen cranberry juice concentrate, thawedzest of 1 lime1 cup dried cranberries, chopped, soaked in vodka for 30 minutes
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 cupcakesspring back in the middle when touched lightly. Cool for 10 minutes in pan.
For glaze:1/4 cup thawed cranberry juice concentrate1/4 cup vodka
5. Brush with cranberry/vodka glaze when cupcakes are still slightly warm.
When cupcakes are completely cooled, frost with lime-cointreau buttercream:
Lime-Cointreau Buttercream1/2 c butter3 c confectioner’s sugar
3 T Cointreaujuice from lime
Mix all ingredients on high speed until fluffy.
Garnish with: (optional)Dusting of Lime zestDried cranberries
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