Cranberry White Chocolate Cupcakes

Carrie of  Carrie’s Sweet Life had a great idea earlier this month. I “know” Carrie from an online community I participate in that’s all about cooking and baking. She wanted to form a group of people who bake together. We named ourselves “What’s Baking?” as a play on the online community we’re a part of.

For the first month, Carrie chose the theme: fall cupcakes. I struggled with this theme quite a bit. I didn’t want to go with pumpkin. I thought it would be too predictable and I wanted to try something more creative. After bringing home some fresh cranberries from the cranberry festival, I knew I wanted to use crans. I started thinking about what flavors go well with cranberries and since I’ve already made a maple walnut cranberry cupcake, I decided to go with white chocolate.

I decided to sub half of the vanilla with some Fiori Di Sicilia that I grabbed at King Arthur Flour. I haven’t had a chance to use it and according to KAF: You know that wonderful marriage of flavors you taste when you combine vanilla ice cream and orange sherbet in the same bowl? That’s what Fiori di Sicilia tastes like. We find that using it in just about anything mild and sweet–anything where competing flavors, like chocolate, don’t interfere–adds a wonderfully mysterious taste. Your friends will be guessing just what you’ve done to your sugar cookies or yellow cake or sweet bread to make them taste SO good! It really does smell like a creamsicle and I thought it would complement the white chocolate and cranberries well (especially since the cranberry mousse has orange zest in it!).

I filled the cupcakes with some homemade cranberry sauce to add another punch of flavor and color. These cupcakes are amazing and would be a great dessert for Thanksgiving or Christmas! I’m going to be mean and post the recipes for the cranberry sauce and the cranberry mousse in the next couple of days. Sorry to do that to you, but they’ll be up soon!

One Year Ago: Pumpkin Cranberry Muffins

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Yield: 18

Ingredients:

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 eggs
4-oz white chocolate, chopped
1 tsp vanilla
1 cup plus 1 tbsp milk

Directions:

Preheat oven to 325F. Line muffin pans with cupcake liners.

In a medium bowl, whisk together flour, baking powder and salt.

In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.

Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by melted white chocolate and vanilla. Alternate adding in some of the milk and some of the flour mixture, starting and ending with the flour mixture. Mix until just incorporated and no streaks of flour remain.

Divide batter evenly into muffin cups.

Bake for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip. Cool on a wire rack.

To Assemble the Cupcakes:
Once cupcakes are cooled completely, use the cone method to remove part of the cupcake. Fill with cranberry sauce. Pipe cranberry mousse on top of cupcakes.

Store cupcakes in the refrigerator.

Recipe from Baking Bites


Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!

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12 Responses to “French Silk Pie”

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    1
    Debbi Does Dinner Healthy — July 12, 2010 at 12:15 pm

    I made one of these once and it was grainy because I screwed up on the butter or something, your looks perfect! Must give it a try, thanks!

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    newlywed — July 12, 2010 at 12:25 pm

    That looks SO good. French Silk pie is one of my favorites too, but I have never tried making it.

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    Evan B — July 12, 2010 at 2:21 pm

    French Silk Pie is one of my favorites.. and it’s also one of my favorite blizzard’s at Dairy Queen! I’m going to have to give this a try..

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    4
    Memória — July 12, 2010 at 6:52 pm

    I think I’ve had only one French Silk Pie in my lifetime. I must change that statistic haha. Your photos look fantastic.

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    Becky — July 12, 2010 at 10:33 pm

    Wow, that looks delicious! I’ve never made it before either, but I’ll have to give it a shot! And I feel your pain about the “big” sister thing…my little bro calls me shorty which took some getting used to : )

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    Julie — July 13, 2010 at 12:00 am

    What a wonderful pie! It’s strange how I have no problem with the raw eggs in this pie, but they gross me out in spaghetti carbonara 🙂

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    brettb734 — July 13, 2010 at 12:19 pm

    I too love french silk pie, but have never made one. You did such a good job and made it sound simple, I will have to try making one.

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    Fun and Fearless in Beantown — July 13, 2010 at 2:03 pm

    This looks divine! I’m not much of a baker, which is why I love heading over to your site for inspiration!

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    We Are Not Martha — July 14, 2010 at 12:55 pm

    Awww that’s so nice you baked it together 🙂 It looks amazing and so, so beautiful!

    Sues

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    the twins — July 14, 2010 at 6:05 pm

    that looks so delicious!

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    toccara — November 5, 2010 at 3:02 am

    Ive tried this pie and it was perfect. I didn’t make the crust because I needed it in a hurry so I just baked off a pie shell instead. It was breath taking. I so love this recipe.

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    toccara — November 5, 2010 at 3:04 am

    This comment has been removed by the author.

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