1 package white cake mix (+egg whites, oil)
1 1/4 cup cranberry sauce (approx 20 oz. canned)
Red food dye
For the Orange Buttercream Frosting you will need:
1 1/2 unsalted butter
1/3 cup orange marmalade, bits removed
3 cups powdered sugar
1. Heat up cranberry sauce and run through sieve, careful to keep as many seeds as possible in the sieve to promote a smoother cake texture. Measure out the amount of cranberry sauce according to how much water is called for in your white cake mix directions. (My cake mix requires 1 1/4 cup water, so this will be replaced with 1 1/4 cup cranberry).
Place cranberry sauce in the freezer if still warm.
2. Line approximately 22 muffin tins with cupcake liners and preheat the oven to the temperature indicated on cake mix.
3. Prepare cake mix according to package, substituting the water for strained cranberry sauce. Add in a few drops of red food dye for extra color.4. Bake according to mix directions.
UNTESTED ALTERNATE PREPARATION: Prepare cake mix without approx 1/2 of water required in directions. Once mixed, fold in cranberry sauce for a swirled effect.
Sweet Orange Marmalade Buttercream Frosting
1 1/2 unsalted butter
1/3 cup orange marmalade, bits removed
3 cups powdered sugar
1. Press marmalade through a sieve to remove orange peels, set peel aside
2. Using an electric mixer, cream together butter and 1/3 c. marmalade.
3. Mix in powdered sugar, 1 cup at a time.
4. Frost cooled cupcakes and top with pieces of orange peel if desired.
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