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Cranberry Cupckaes

cranberry cupcakes by The Culinary ChaseThink of cranberry and you’re likely to associate it with Thanksgiving and Christmas in North America and with good reason as they’re native only to North America. Early pilgrims thought the cranberry blossom resembled the head of a crane and called them ‘crane berries’.

  According to Nova Scotia Cranberry Growers Association, cranberry production began in Nova Scotia in 1872.  Cranberries can be used in savory and sweet dishes.  I’ve used the crimson berry for years and some of my favorite recipes using cranberries are: chewy oatmeal cranberry cookies, Camembert and cranberry tartlets, kale salad with wild rice and cranberries, cranberry sauce with horseradish.  If you’ve never tried cooking with cranberries, I highly recommend this cupcake recipe.  My daughter told me this is a recipe that needs to be added to the Christmas tradition list of baked goodies.  I think it merits an all-year-round list!

nova scotia cranberries by The Culinary ChaseMakes 18
inspired by theKitchn

12 oz. bag fresh cranberries
3 large eggs
2 cups sugar
3/4 cup butter, room temperature
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
demerara sugar, for topping (optional)

1. Preheat the oven to 350°f.
2. In a large bowl beat eggs and sugar until very smooth and increased in volume (about 5 minutes).
3. Beat in the butter and vanilla until the butter is smoothly incorporated.
4. Use a spatula to fold in the flour, salt, and cranberries. The batter will be quite thick. Spread gently into cupcake casings. Sprinkle demerara sugar on top of each cupcake.
5. Bake 30 minutes.

cranberry cupcake byThe Culinary ChaseThe Culinary Chase’s Note: Each oven is different so to check if the cupcakes are done stick a toothpick into the center of a cupcake. If it comes out dry, it’s done.  And, if you have two racks of cupcakes, be sure to test a cupcake from each rack as baking times may vary.  Enjoy!

The post Cranberry Cupckaes appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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