Eat Together, Make Life Delicious...

I like to make cupcakes for the holidays verses a big jumbo cake. That's not to say I don't make cakes or pies, I do, but I prefer the cupcakes myself for dessert. Why? Well, it's a known quantity and as I stuff myself with turkey and cranberry dressing it is reassuring.

This recipe is based on my grandmother's pound cake, but made healthy. It makes about 14 to 16 regular cupcakes and about 30 mini cupcakes. I like the minis, but they are a little more labor intensive because it is just more poring and hovering over the stove.

Here I give you two topping options: fruity topping or orange icing. For the fruit topping just pick a fruit of your choice.

Holiday Cupcakes
Makes 14 to 16 normal sized cupcakes

4 ounces unsalted butter
4 ounces cream cheese
3 cups sugar
3 large eggs
3 tablespoons olive oil
2 teaspoons pure vanilla extract
3 cups cake flour (not self-rising)
1 cup whole or skim milk
½ teaspoon salt
olive oil cooking spray

Place three oven racks equally apart in the oven and preheat to 350F.

In a standing mixer fitted with a paddle attachment, whip the butter, cream cheese, and sugar on high speed until it turns a pale yellow. Reduce the speed to medium and carefully add in the eggs one at a time. Beat until the mixture is well combined. Reduce the speed to low and add in the oil and vanilla. Add ½ cup of the flour into the butter mixture. Interspersing it with ¼ cup of the milk. When all the flour and milk has been added, increase the speed to medium and beat until everything is well combined. Reduce the speed and beat until the batter is smooth. Lastly sprinkle in the salt.

Spray a cupcake pan with the olive oil cooking spray. Carefully pour in the batter and gently tap it on the counter so the batter settles. The cupcakes should be not more than two-thirds full.

Place the cupackes in the oven to bake for 25 minutes, rotating half way. The cupcakes are done when a toothpick or cake tester is placed in the center and comes out clean.

Pick a Topping and Prepare:

For the Orange Icing:
½ cup confectionary sugar
1 tablespoon orange zest
1 tablespoon orange juice

Combine the sugar, orange zest, and juice in a small bowl and mix until well combined and smooth. Drizzle the icing over a cooled cupcakes and serve.

For the Fruity Topping:
2 cups of your favorite fresh fruit washed and pat dry
1 tablespoon maple syrup
2 tablespoons refined sugar

In a standing blender, add the fruit and pulse until smooth. If the fruit-usually berries-have lots of seeds, use a sieve to strain the mixture. Also, you can skip this step if you like your fruit chunky. Simply dice them instead. Add the fruit mixture into a sauce pot and pour the sugar and maple syrup and cook over medium heat. Gently stir until the sugar dissolves and the sauce thickens slightly, or about 5 minutes. Remove the sauce from the heat. Drizzle the fruit sauce over the cupcakes at the time of service and not a minute before!

Labels: cupcakes, easy holiday desserts, fruit topping