Champagne Cranberry Cupcake Recipe

Champagne Cranberry Cupcake Recipe

Cook Time:  15-18 minutes

Prep Time:  15 minutes

(*Note- sugared cranberries will need to be made the day before)

Hello beautiful!

Boy, do I have a sweet treat for you today, Champagne Cranberry Cupcakes! Fluffy vanilla/orange cupcakes stuffed with Cherchies® Cranberry Preserves With Champagne, topped with a swirly twirly cloud of vanilla buttercream icing and garnished with a sugared cranberry. Decadent, delightful, and fabulous for the holidays!

I always look for deliciously innovative recipes to share using our products, but I have yet to make CUPCAKES filled with preserves. We have had preserves in our product line for years, and I didn't think about it? Oh well, sometimes it takes me a while:) 

Unlike those who bury themselves in a good novel (I still love a good book), I put my nerd on and read cookbooks at the end of the day. I know, it might sound silly. Is there anyone out there who reads cookbooks besides me? I love to sift through recipes and photographs, looking for inspiration, which was the case the other day! My sweet tooth must have been on overdrive because I found myself drooling over the dessert section of my cookbook when it hit me; CUPCAKES, but not any cupcakes...moist little cakes with a gooey, fruity center! What??? And there it was, my aha moment! Cherchies® Preserves or Butter Spreads in the middle of a cupcake. Since the recipe ingredients for the fruit fillings consisted o fruit, sugar, water, and cornstarch, preserves seemed like the perfect substitution. Mission accomplished! 

Well, I am a force to be reckoned with now. I am inspired to create more cupcakes to share with you. Would you like that? Even better, what if you share some cupcake (or dessert) ideas using our preserves and butter spreads, and we will post your creations? Wouldn't that be fun?

The result of my epiphany was fabulous! These scrumptious cranberry-filled cupcakes were fluffy, moist, tangy, sweet, delicious, and a must-have for your holiday entertaining! And the sugared cranberry on top is the perfect festive touch. These cupcakes will not disappoint!

Comment below if you have made these delicious cranberry-filled cupcakes.

Thank you for stopping by! Please come back and visit again.

Ingredients for cupcakes

• 1 package yellow cake mix (we use Betty Crocker)

• 1 package (3.4 oz.) instant vanilla pudding mix

• 1 cup milk

• 1/2 cup vegetable oil

• 1/2 teaspoon (tsp) vanilla

• 4 eggs

• zest of one orange

• 1 jar Cherchies® Cranberry Preserves with Champagne

• sugared cranberries (make the day before)

• 16 oz. buttercream icing (see below)

Ingredients for Sugared Cranberries

• 1/2 cup sugar

• 1/2 cup water

• 1 cup cranberries

• 1/2 cup sugar

Ingredients for Buttercream Frosting

• 1/2 cup butter flavored shortening

• 1/2 cup butter, room temperature

• 1/4 teaspoon (tsp) almond extract

• 1/2 teaspoon (tsp) good vanilla extract

• 4 Tablespoons (Tbsp) half and half (milk would be fine too)

• 1 lb. powdered sugar

Cream together shortening, butter, extracts and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation  

Sugared Cranberries

One day before (or at least 6 hours before), make the sugared cranberries.   Add 1/2 cup sugar and 1/2 cup water to a small saucepan. Turn pan to med-high and bring to a boil.  Turn heat down to low and simmer until the sugar has dissolved, stirring occasionally.  This will be your simple syrup.  Cool for 15 minutes.

After 15 minutes add the cranberries to the saucepan.  Stir to coat.  Remove the coated cranberries from the pan and spread evenly on a parchment paper lined baking sheet.  Allow cranberries to dry for at least 6 hours, tossing occasionally.  When cranberries have set for at least six hours, add an additional 1/2 cup of sugar to a small bowl.  In small batches, add cranberries to the bowl and gently shake to coat the cranberries and return to the baking sheet.  Cranberries will dry, leaving a candy-like outer shell, with a soft tart inside.

Preparations for cupcakes

Sift the cake mix into a medium bowl.  I used a fine mesh strainer to sift the cake mix, breaking up any clumps that were left.  Prepare the cake batter according to package directions, combining the sifted cake mix, pudding mix, milk, oil, vanilla, orange zest and eggs.  Mix.  Set aside.

Line muffin tins with cupcake liners.  Fill muffin tins about 2/3 full with cake batter.  Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.   Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester come out clean, cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool on a wire rack for about five minutes.  With a paring knife, cut a small "cone" in the middle of the cupcake, cutting off the end of the cone, and discarding the end.  Do this with each cupcake.  Fill each cupcake with about one spoonful (about 1 Tablespoon) of Cherchies® Cranberry Preserves.  Replace cupcake "lid" over preserves.

Replace cupcake "lid" over preserves.  Ice cupcakes with buttercream icing, using a 1M tip, or your favorite tip.  Garnish with a sugared cranberry.

Serve and enjoy!

Champagne Cranberry Cupcake Recipe

Stuffed Pepper Mummy Recipe

Stuffed Pepper Mummy Recipe

So, it's October, which means Fall.  Contrary to the typical conjured images of brilliant garnet, amber, and gold leaves, where the crisp air commands sweaters and bonfires, such is not the case in Pennsylvania.  It is 80 degrees and green!  I do not mind holding onto the tropical weather a bit longer, but at the same time, it is hard to think about Halloween when it feels like summer!

Do you like Halloween?   I don't know whether it is the inner child in me or the fact we have children, and their excitement over the years has excited us, but I have always been a sucker for party themes, themed food, theme decorations, etc., and Halloween is no exception.  

These stuffed mummy peppers are so stinking cute and the epitome of Halloween, spooky and fun (even if it is 80 degrees where you live)! They are quick and tasty, a fabulous use for leftover peppers, and are a delightful Halloween appetizer or snack. The filling possibilities are endless, but our favorite is our Vegetable Cream Cheese Spread, which is chock full of fresh vegetables and herbs.  You could also use chili or our Tomato Basil Cups filling to stuff the peppers. And talk about quality time in the kitchen!  Assembling the mummies is an ideal project for spending time with the kiddos, regardless of age.  Our children are teenagers now, but they still enjoy helping in the kitchen, especially when food is fun! Priceless!

Serve these mummies with our Festive Deviled Eyeballs, Witches Cheese Brooms, Spooky Jack-o-Lanterns, and Spooky English Muffin Pizzas for a very eerie Halloween feast!

*Note: for those with a spicier palate, instead of mini peppers, you could always substitute jalapeno peppers.

Thank you for stopping by!  Happy early Halloween!

Ingredients 

• 1 bag mini peppers (usually found in most grocery stores or bulk discount grocery stores, costco, Bj's, etc.), sliced in half, seeds removed

• Veggie Cream Cheese Spread Recipe  orTomato Basil Cup filling recipe

• 1 can refrigerated crescent roll dough, cut into thin strips (we used Pillsbury's newest product, crescent sheets.  You could easily use crescent rolls and pinch the seams together before cutting).

• Googly candy eyeballs (Wilton, I found these at my local party store)

Preparation

Preheat oven to 350 degrees.  Wash and cut peppers in half.  Remove seeds.  

Line a baking sheet with parchment paper and lay out pepper halves.  Fill each pepper with cheese mixture (see above).  Set aside.  On a lightly floured surface, with a sharp knife, cut the crescent rolls into thin strips (about 1/2 inch).  Carefully wrap the peppers, criss crossing the dough to resemble a mummy.  

Bake at 350 degrees for about 10 minutes, or until dough is golden brown.  Remove from oven and allow to cool for five minutes.  Add googly candy eyes for that last minute spookiness.  (Important- do not be tempted to put the eyes on before baking, as they will disappear, literally, they will melt! Not that I've done that...ahem;) Serve and enjoy!

* Note: These pepper mummies could easily be made ahead and frozen before baking.  

Stuffed Pepper Mummy Recipe

Serve these year-round.  Simply remove the eyes and you have a delicious appetizer or snack in minutes!

Stuffed Pepper Recipe

Homemade Potatoes O'Brien Recipe

Homemade Potatoes O'Brien Recipe

Cook Time: About 20 minutes  
Difficulty: Easy

Are you a leftover lover or hater? Personally, I love them; they are kind of my thing!  Leftovers are the perfect medium for recreating new culinary masterpieces (something I am well-known for in our household), and although it takes a bit of planning, the best part is you save money because you waste less. Who doesn't love saving money?

Potatoes O'Brien is a deliciously easy recipe to use extra peppers and our Cherchies Garlic Seasoning.  Traditionally this dish is made with potatoes, onions, and green and red peppers, but use what is available.  It's okay, I give you permission, cooking is about improvising, and since I had a plethora of green, yellow, and orange peppers leftover from a neighborhood potluck, I used them instead.  

Make a large batch of these potatoes and divide them!  Use one part for dinner as a side dish, and freeze the rest to later add to eggs for a casserole or quick breakfast burritos.  Either way you "dice" it, you will have a quick and easy tasty side dish in under 30 minutes that your family or guests will devour!

Thank you for stopping by:)

Ingredients

• 1 Tablespoon (Tbsp.) olive oil, divided

• 1 large onion, diced

• 1 green pepper, seeded and diced

• 1 red pepper, seeded and diced

• 1 teaspoon (tsp) Cherchies Garlic Seasoning

• 1/2 teaspoon (tsp) ground pepper

• 6 gold potatoes (or your favorite potatoes), chopped into 1-inch chunks (feel free to leave the skins on)

• 1 large clove of garlic, minced

• Cherchies® Pretty Peppers, drained (optional)

Preparation  
Chop up onions, peppers, and set them aside.  Wash and chop the potatoes (no need to remove the skins).  Add the potatoes to a medium bowl of cold water until ready to use, otherwise, potatoes may turn grey, which may not go over well with semi-picky eaters;)  Trust me.

In a large skillet, cook the onions and peppers in 1 Tablespoon olive oil and Cherchies Garlic Seasoning until the onions are translucent.  Remove them from the skillet and set aside. 

In the same skillet, add remaining olive oil, potatoes, pepper and and garlic and cook on low until potatoes are soft, about 10 minutes.  Stir occasionally to prevent potatoes from sticking to the bottom of the pan.  After potatoes have cooked, add back in the pepper and onion mixture to the skillet.   (*Optional- for a twist to this dish, add the Pretty Peppers).  Cook for 5 minutes.  Serve this savory dish with our Savory Champagne Meatloaf Recipe and our Best Darn Garlic Bread Recipe for a complete meal. Enjoy!

Homemade Potatoes O'Brien Recipe