By Cold still. Drove short runs only. Book two revision at 20% done. I am reworking the Doris chapter.
Amber is in her junior year spring semester. She has declared a focus on children and adolescents in the child welfare system. She is passionate about this in a way that is quiet and whole.
Gayle was stable. She was laughing more. She and Dave watched old Westerns together on the TV.
Dave had a good week for his back. The chiropractor has been regular enough that the frequency is helping. But he had a small flare Friday that went away by Sunday.
Sunday: chicken and dumplings.
After a week that asked for patience — waiting on Dave’s back to settle, watching Gayle find her footing again, sitting with the slow work of revision — Sunday felt like a day that deserved a little tenderness. The chicken and dumplings took care of dinner, warm and filling the way only a long-simmered pot can. But something in me still wanted to mark the day, to say this week was good, quietly good. These white chocolate cranberry cupcakes were exactly that — a little bright, a little rich, just sweet enough to feel like a celebration without making a fuss about it.
White Chocolate Cranberry Cupcakes
Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes | Servings: 24 cupcakes
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 4 oz good-quality white chocolate, melted and cooled slightly
- 1 cup fresh or frozen cranberries, roughly chopped
- For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 oz white chocolate, melted and cooled
- 3 1/2 cups powdered sugar, sifted
- 1 tsp pure vanilla extract
- 1/4 cup dried cranberries, for garnish
Instructions
- Preheat and prep. Preheat your oven to 350°F. Line two 12-cup muffin tins with paper liners and set aside.
- Combine dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until light and fluffy.
- Add eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the melted white chocolate, mixing until just combined.
- Alternate wet and dry. With the mixer on low, add the flour mixture in three additions alternating with the buttermilk, beginning and ending with the flour. Mix only until combined — do not overmix.
- Fold in cranberries. Gently fold the chopped cranberries into the batter with a rubber spatula.
- Fill and bake. Fill each cupcake liner about 2/3 full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make the frosting. Beat the cream cheese and butter together on medium speed until smooth and creamy, about 2 minutes. Add the cooled melted white chocolate and vanilla and mix to combine. Add the powdered sugar one cup at a time, beating on low until incorporated, then increase to medium and beat until fluffy.
- Frost and garnish. Pipe or spread frosting onto the cooled cupcakes. Garnish with a few dried cranberries on top. Serve at room temperature.
Nutrition (per serving)
Calories: 318 | Protein: 3g | Fat: 14g | Carbs: 45g | Fiber: 1g | Sodium: 158mg