It's officially the 1-year birthday of 28 Cooks, and I can't tell you how excited I am to have made it this far. I've loved every minute of food blogging - the recipes, the photography, the learning. I've enjoyed the support of other food bloggers, and have made quite a few friends along the way. I've discovered plenty of other food blogs that never seem to stop providing inspiration, good food, and excellent pictures.
Thank you for your support, your encouragement, and your comments. I look forward to the next year, and hope it's just as good, if not better. But for now, let's eat some cake.
Cranberry Cupcakes with Dulce De Leche Frosting
(recipe from December's Gourmet Magazine)
Makes 6 jumbo or 12 regular cupcakes
1 c flour
1 1/2 tsp baking powder
1/8 tsp salt
3/4 stick (6 tbsp) butter, softened
1/2 c sugar
1 large egg
1/2 tsp vanilla extract
1/2 c whole milk
3/4 c dried cranberries
5 tbsp cream cheese, softened
1/2 c dulce de leche
Preheat oven to 350, and line muffin tin with muffin cup liners. In small bowl, sift flour, baking powder, and salt. Set aside. With mixer at high speed, beat together butter and sugar until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined. Reduce speed to low and add flour mixture and milk, alternately, starting and ending with flour. Mix just until combined. Fold in cranberries. Fill muffin cups 3/4 full, and place in prepared oven. Bake 20-25 minutes, or until wooden pick inserted in middle of cupcake comes out clean. Remove from oven, and place on wire rack to cool. Meanwhile, beat cream cheese and dulce de leche together until whipped. Frost cooled cupcakes with cream cheese mixture. Enjoy!