For one dozen, you'll need:
+ shortening, 1/4 cup
+ butter, 1/4 cup, softened
+ sugar, 3/4 cup
+ baking powder, 2 teaspoons
+ cake flour, 1 1/2 cups
+ 1 egg
+ heavy cream, 1/2 cup
+ salt, 1 pinch
+ dried cranberries, 1 cup*
(Notice the similarities between these and my Toasted Almond Cupcakes? I used the same base, and simply omitted/added ingredients where necessary.)
Preheat oven to 350 degrees F. Place cupcake liners in a muffin tin; set aside.
Cream shortening, butter, and sugar. Add the baking powder, salt, cream, and egg, and whip until thick and creamy. Toss the cranberries and the flour together (this helps the cranberries stay suspended in the batter, rather than sinking to the bottom) and gradually incorporate into butter mixture. Distribute evenly between individual tins, and bake for 20 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely.
For the frosting, you'll need:
+ butter, 5 tablespoons, softened
+ 4 limes
+ powdered sugar, approximately 4 cups
Zest and juice limes; whip with butter until evenly incorporated. Gradually add powdered sugar until stiff. Using a pastry bag and a large tip, gently pipe the frosting onto the cupcakes. Enjoy!