Salmon cooked in Alfredo sauce is combined with pasta in this straightforward recipe. Family members can add as much Parmesan cheese to their individual pasta portion as they like!
| Prep Time: | 40 mins |
| Cook Time: | 35 mins |
| Additional Time: | 3 hrs 25 mins |
| Total Time: | 4 hrs 40 mins |
| Servings: | 20 |
| Yield: | 20 cupcakes |
Ingredients
- ⅔ cup white sugar
- 1 orange, zested
- 1 cup orange juice concentrate
- ½ cup white sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup butter, room temperature
- ⅔ cup plain yogurt
- 2 eggs
- 2 ounces chopped nuts
- 2 ounces dried cranberries
- ¼ cup butter, at room temperature
- ½ cup jellied cranberry sauce
- ¾ cup brown sugar
- 2 tablespoons milk
- 1 cup sifted powdered sugar
- 1 cup jellied cranberry sauce
- 2 teaspoons grated orange zest
Instructions
- Mix together 2/3 cup sugar and orange zest in a bowl. Allow to sit at room temperature until sugar is infused with orange flavor, about 3 hours.
- Combine orange juice concentrate and 1/2 cup sugar in a saucepan over medium heat; bring to a boil. Simmer, stirring continuously, until thoroughly combined and thickened slightly, about 10 minutes. Remove from heat and let orange syrup cool to room temperature.
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and baking soda together in a bowl.
- Combine butter and orange zest-sugar mixture in a large bowl; mix with an electric mixer until light and fluffy, about 1 minute. Beat in yogurt and eggs until blended. Alternately fold in flour mixture and 2/3 cup of the orange syrup (that should be pretty much all of the syrup) in 3 additions, beginning and ending with flour. Fold in nuts and dried cranberries.
- Spoon batter into the prepared muffin cups, filling each 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Melt butter in a saucepan over medium heat to make the icing. Add 1/2 cup cranberry sauce and brown sugar and bring to a boil. Lower heat to medium-low and continue to boil, stirring constantly, for 2 minutes. Add milk and bring to a boil again, stirring constantly. Remove from heat and cool to lukewarm.
- Gradually add sifted powdered sugar to icing. Beat with an electric mixer until thick enough to spread, adding a little hot water if icing is too thick.
- Spread frosting onto the cooled cupcakes and let it harden just a bit. Pipe a ring of cranberry sauce around the edge of each cupcake and sprinkle with orange zest for some added color.
- I would highly recommend sifting the powdered sugar for the icing. It’s such a pain to sift, but it ensures that the frosting will be extra smooth.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 155 mg |
| Sugars | 39 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |