White Chocolate Cranberry Cupcakes with White Chocolate, Cranberry, and Pistachio Cream Cheese Frosting (Art You Eat)

I’ve decided to enter a photo into the Art You Eat. Since CB won last month, she had influence in this month’s theme: Seasonal Cupcakes. I was very focused on cookies this holiday season, but I did manage to throw some cupcakes together. These cupcakes took two tries to perfect, but the outcome was worth the effort. The white chocolate is subtle but warm. I made the same white chocolate cupcake recipe that I made last year for Cupcake Hero: Coffee except this time I used dried cranberries instead of coffee. For the frosting, I made the white chocolate cream cheese frosting that I made for Cupcake Hero: White Chocolate and threw in more dried cranberries as well as some chopped pistachios.

I have to admit, these cupcakes took two tries to be edible. For the first batch, I threw some chopped pistachios in the cupcake batter as well. I made a rookie mistake (or I’m getting over confident) and didn’t taste test until all of the cupcakes were frosted with pretty swirls. Then hubby got home from work and we split a cupcake. With weird looks on our face, we just looked at each other. Neither of us wanted to say it out loud. They tasted funny… almost meaty… in fact, almost bacon-ey. How is that possible?!? I know pistachios are “meaty” nuts, but come on – how could this happen… Pistachio, cranberry and white chocolate is a very common cookie combination, so I still don’t understand how they tasted so meaty. The next morning I tried another one, hoping that the taste had gone away. No such luck. The entire batch went into the trash. That’s only the second time that has happened (the first time was with some low-fat carrot cupcakes).

For my second try, I decided to leave out the pistachios. Since the nuts seemed to cause the meaty flavor. I did want to put the pistachios in the frosting again because that was really good. The second batch is delicious. I’m a big fan of cranberries so I really enjoyed these cupcakes.

White Chocolate cupcake (from Crazy about Cupcakes) – makes 24
2/3 cup milk
1 Tbsp white vinegar
2/3 cup unsalted butter, at room temperature
1 1/3 cup granulated sugar
3 large eggs, at room temperature
1 1/4 cups white chocolate chips – I melted the chocolate chips
1/3 cup water – I omitted the water
1 tsp vanilla extract
2 cups all-purpose flour
3/4 tsp baking soda
1/4 tsp salt

Preheat oven to 325. Insert liners into a medium cupcake pan.

Combine the milk and vinegar in a cup. Set aside for at least 5 minutes. Combine the vanilla extract with 1/2 Tbsp instant espresso and set aside.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 3-5 minutes. Add the eggs one at a time, beating after each addition.

Combine 1/2 cup of white chocolate chips and the water in a small saucepan. Heat over low heat until melted, stirring continuously. I used a double boiler to melt the white chocolate.

Add the vanilla and white chocolate mixture to the creamed mixture.

In a separate bowl combine the flour, baking soda, salt.

Add the dry ingredients to the creamed mixture, alternating with the milk-and-vinegar mixture, beating for 1 minutes after each addition.

Fill the cupcake liners three-quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

White chocolate cream cheese frosting – from Baking Bites
4-oz cream cheese, room temperature
1/4 cup butter, room temperature
1-oz white chocolate, melted and slightly cooled
1 tsp vanilla extract
3 tsp milk or cream
2-3 cups confectioners’ sugar
~1/2 cup chopped dried cranberries
~1/2 cup chopped pistachios

In a large mixing bowl, cream together cream cheese, butter and melted white chocolate.

Beat in vanilla and milk, then add in the confectioners’ sugar gradually until the frosting reaches your desired consistency. Stir in the cranberries and pistachios.

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4 Responses to “New favorite chocolate chip cookie recipe”

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    1
    Martha — September 29, 2007 at 1:44 am

    I’ll have to try these. I’ve always been a fan of the Nestle Tollhouse recipe, though I substitute Ghiarardelli double chocolate chips (I think they’re now called 60% Cacao Bittersweet Chocolate Chips) for the Nestle’s. I highly recommend them!

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    2
    Bronwyn — July 11, 2008 at 5:51 pm

    Hi,
    I found your post on the Chocolate Chip Cookie Debate, pt. 1. My roommate uses vanilla pudding in her cookies, and they do have this wonderful extra flavor, creamy, almost eggy… I can’t quite describe it, but I love it!

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    Haley — December 21, 2008 at 10:08 pm

    So I was sitting here, trying to figure out how in the world you got your cookies to look so cakey and awesome. Mine turned out really flat and crispy. Surely the butterscotch pudding mix I used doesn’t make THAT big of difference from the vanilla…

    That’s when I realized. I only put 1 1/4 cups of flour in. Wow. Maybe I should pay attention to what I’m doing haha! Aside from my idiocy, this recipe was so simple, and I think the butterscotch is a good choice (even if I can’t taste them in full glory). I will make these again!

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    Jen — December 22, 2008 at 9:07 pm

    That’s funny Haley. Good luck if you make them again.

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