|Lingon berry cupcakes with cream cheese frosting. Cranberries work, too.|
|Swirl the frosting on with a piping tip, then, drizzle or spoon with the puree to taste.|
|Lingon berry and orange puree topping|
Lingon berry Orange Cupcakes (or Cranberry) Recipe
(Adapted from my adventures in the country)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3-4 oz. Greek vanilla yogurt, full fat is best
1/3 cup lingon berry or cranberry puree
zest of 2 oranges (juice can be used for drizzle)
1/2 cup butter, unsalted
1 cup sugar
Preheat oven to 350°. Line a 12 cup muffin tin with cupcake liners.
Whisk together the flour, baking powder, and salt. Set aside. In a medium bowl, combine the yogurt and cranberry puree. Set aside.
In the bowl of a stand-up mixer, cream the sugar and butter together at medium speed until light and fluffy. Add in the orange zest. Continue mixing on low speed and add eggs, one at a time, mixing well after each addition.
Alternately add half the flour and mix until just combined. Add yogurt and lingon/cranberry mixture and mix until incorporated, scraping sides of bowl. Add the last portion of the flour and mix just until combined.
Using a medium cookie scoop, portion the batter into 12 lined muffin cups. Bake in 350° oven for 18 minutes. Remove when toothpick inserted comes out clean. Cool on wire rack. When completely cool, frost with orange cream cheese frosting.
Orange Cream Cheese Frosting
8 oz. cream cheese
1 stick butter, unsalted
2 tbsp fresh orange juice
6-7 cups sifted powdered sugar
Cream the butter and cream cheese in the bowl of a stand mixer. Slowly add the sifted powdered sugar. Continue to add powdered sugar and begin to add orange juice as necessary until frosting is desired consistency. I like my cream cheese frosting to be a little stiffer for decorating. Place frosting in decorator bag with desired tip and frost cupcakes with a swirl.
Lingon berry and orange puree (Drizzle)
2 cups fresh lingon berries or cranberries
3/4 cups fresh orange juice (about 2 oranges)
1/2 cup sugar
Combine lingon/cranberries and orange juice in a medium saucepan. Simmer for about 10 minutes or until berries burst. Remove pan from heat and stir in sugar. Stir until all sugar is dissolved. Allow to cool. Once berry mixture has cooled, place in a food processor or use an immersion blender to puree. Once pureed, measure out 1/3 cup for cupcakes. Then place remainder in a decorator bag or plastic bottle to use as drizzle. Note: we felt that a little puree went a long way. It added beautiful color but, we were careful not to over drizzle.
|Lingon found while visiting Artipelag.|
About Lingon Berries
Lingon berries are a common berry in Scandinavia. They grow on low bushes in Swedish forests and prefer a cold climate.They're juicier than their distance cousins, the cranberry and I often substitute them for recipes calling for cranberries. They have a natural pectin which makes them popular through the centuries in Scandinavia to preserve. Abroad, I've also seen them called mountain bilberries and cow berries.
The berries contain plentiful organic acids, vitamin C, pro vitamin A (as beta carotene), B vitamins (B1, B2, B3), and the elements potassium,calcium, magnesium, and phosphorus. In addition to these nutrients, they also contain phytochemicals that are thought to counteract urinary-tract infections, and the seeds are rich in omega-3 fatty acids.
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