Sugared Cranberry Vanilla Cupcakes

Cranberry Filling

 

2 Cups Fresh Cranberries

2 Cups Sugar

1 Tablespoon Cornstarch

1 1/2 Cup Water

A little bit of orange juice

 

In blender or food processor, grind cranberries. Combine the cranberries, water, sugar, and orange juice over medium heat in a sauce pot on the stove. Dissolve 1 Tablespoon of Cornstarch in 1 1/2 Cup Water, and add to your blend on the stove. Stir the mixture over heat until it comes to a boil for appx 10-15 minutes and let it simmer for 30 minutes. Cool the cranberry mixture in your refrigerator to thicken for an hour or two so it will be ready as a cupcake filling. Poke a hole in your cupcakes with an apple corer or melon baller and fill with cranberry filling.

 

Vanilla Buttercream Recipe:

 

13 oz Marshmallow Cream

1 lb butter

1 Tablespoon Real Vanilla Extract *or* Vanilla Bean Paste

4-6 Cups Powdered Sugar

 

In stand mixer with paddle attachment, cream the Marshmallow Cream & Butter until fluffy (don't worry, it will be a little sticky because of the marshmallow cream). Because the marshmallow cream is slightly sticky, scrape down mixing bowl to blend the butter & marshmallow cream. Add Vanilla Extract or Vanilla Bean Paste to your mixture. Gradually Add Powdered Sugar on a low speed. For a creamier texture, add 3-4 cups of powdered sugar until fluffy/creamy. For a stiffer piping texture, add 4-6 cups of powdered sugar.

 

**This recipe can take a lot of powdered sugar because there is 1 lb of butter in the frosting!