Recipe from Amanda Cupcake.
1 White Cake Box Mix
1 1/2 Cups of Buttermilk (in place of the water)
1 teaspoon of Almond Extract
2 oz of dry White Chocolate Jello (From package)
1/3 Cup Vegetable Oil
Preheat oven to 350 degrees. Line cupcake pan with 18 cupcake wrappers. In stand mixer, cream white cake mix, white chocolate jello, eggs, and vegetable oil. Once this is well blended, add Buttermilk & Almond Extract and mix for appx 2 minutes, scraping bowl down in between to make sure all ingredients are incorporated. Using an ice cream scoop, fill cupcake liners appx 2/3 full. Bake at 350 for 18-22 min or until toothpick inserted in center comes out clean.
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!