Cranberry Cupcakes with Maple Cream Cheese Frosting

Grade B (darker) maple syrup will give the frosting more flavorful.

• 1/4 cup dried cranberries
• boiling water, to cover
• 6 tablespoons all purpose flour
• 2 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
• 1 pinch fresh grated nutmeg
• 1/2 dash salt
• 3 tablespoons butter, soften
• 1/3 cup sugar
• 1 large egg, beaten lightly
• 1/4 teaspoon vanilla
• 2 tablespoon milk

Frosting

• 1/4 cup cream cheese, softened
• 1 tablespoon butter, softened
• 2 teaspoon pure maple syrup

Preheat oven to 350°; line muffin tins with paper liners. In a small bowl or Pyrex measure, cover cranberries with boiling water and soak for 5 minutes; set aside. Into a bowl sift together the flour, cornstarch, baking powder, cinnamon, nutmeg and pinch of salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy; beat in egg then vanilla. Stir in flour mixture and milk alternately in several batches, beginning and ending with flour, blending well after each addition. Drain cranberries and pat dry. Chop cranberries finely and stir into batter. Divide batter among muffin tins and bake in center rack of oven, about 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Frosting: In a bowl beat ingredients together until smooth and chill. Turn cupcakes onto a rack and cool 10 minutes. Spread cupcakes with maple frosting.
Adapted from a recipe in Gourmet Magazine, November 1995.