Leftover Cranberry Sauce Cupcakes



Part of being healthy is being resourceful. The holidays have just finished, and maybe Grandpa Ted didn't eat all the cranberry sauce you wanted him to. Or perhaps, you made too much because its so delicious and you felt like eating from the tub with a spoon during a Netflix binge. Since it keeps in the fridge for two weeks, feel free to be the star of your New Year's party (sauce recipe here). There's no substitute for homemade sauce, and it makes the perfect co-star for the sweet cupcake and creamy frosting. This would also make an incredible middle layer to a two-tiered cake.

Servings: 24 cupcakes

What You'll Need:

• 1 box (yes, box -- pick your battles) Vanilla Cake mix
• Egg, Oil, and Water required (listed on cake box)
• 1 tub vanilla frosting (again, pick your battles. If you want to make your own, mix 1/2 a cup of powdered sugar with a tablespoon of softened butter and a spoonful of milk at a time until it's the thickness you want.)
• 1/2 cup cranberry sauce for frosting
• 1 and a 1/2 cups cranberry sauce (for filling)
• 24 cupcake papers & an Oven
• Optional: 24 fresh cranberries
• Optional: Clear sprinkles

The Step-by-Step:

1. Preheat oven to degree listed on cake mix box (usually 350 or 375 degrees F)
2. Mix cake mix, eggs, oil, and water in a small bowl (based on the cake mix's directions).
3. Place cupcake papers in your cupcake pan, and fill each halfway.
4. Bake for the instructed amount of minutes, and repeat this process until all of the cupcake batter has been used up.
5. While the cupcakes are baking and you have some downtime, mix the frosting and the cranberry sauce (a little at a time until its "cranberry enough" for you), and place the mixture in the fridge to cool a bit.
6. Let the cupcakes cool off (about 30 minutes).
7. With a small spoon, (or even your finger!) scoop (or poke) a hole straight down about halfway through each cupcake.
8. Place 1 cup cranberry sauce in a ziploc bag. Use your hands to get all the sauce towards one side of the bag. Using a scissors, cut a small snip of the bottom corner off.
9. Holding the ziploc like a cone, place the snipped corner in the hole of a cupcake. Squeeze until the cupcake is filled (just to the top of the hole!), and repeat with each cupcake. You may have to pause and wiggle some sauce down towards the bottom of the bag (Stop and adjust -- this is perfectly okay!)
10. Fill a new ziploc bag with the frosting mixture. Snip the corner like before, and squeeze the frosting onto a cupcake, in a circle -- starting with the cupcake's edges and working your way to the center, like a spiral. When you get to the middle, stop. Repeat until all cupcakes are frosted.
11. Optional: If you have some fresh cranberries and sprinkles like I did, feel free to put them to good use.

xoxo n

A side note:

Even though I would hope you are using my recipe for homemade cranberry sauce, you don't have to. If you have a spare can lying around, you can use that -- but since canned sauce is kind of Jello-like, empty the can in a bowl and add 1/3 of a cup of orange juice. Mash and mix together until it is a nicer consistency. Then you can measure it out like in the recipe above.