Cranberry Upside-Down Cupcakes with Cran-Orange Marmalade Glaze

Cranberry Upside-Down Cupcakes with Cran-Orange Marmalade Glaze

1/2 c. butter
1 c. packed brown sugar
1 14 oz. can of whole cranberry sauce
2 c. flour, sifted
1 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1 c. milk
2 eggs
1 tsp. vanilla
4 T. orange juice (or mandarin orange syrup)

Preheat oven to 350°F.

Melt 1/2 cup butter in saucepan. Divide evenly in the bottom of each cup of a 12 cup muffin pan. Sprinkle brown sugar over melted butter. Add a dollop of cranberry sauce in each cup. (Note: depending on the size of your muffin pan cups, you may have enough batter for 18 cupcakes, so you might want to increase your butter and brown sugar amounts, according to personal taste.)

In a bowl, combine the sifted flour, sugar, baking powder, salt, softened butter, milk, eggs, vanilla and orange juice/syrup.

Carefully spoon batter into the muffin cups.

Bake at 350°F for 15-20 minutes or until cupcakes are lightly browned and pull away from the edges a little.

Remove from oven and let cool for a few minutes. Set a cutting board (I have a lightweight Plexiglas cutting board that works perfectly) or a cookie sheet over the top of the cupcakes then turn upside down. Carefully remove muffin pan. Arrange in desert cups and serve with cran-orange marmalade glaze while still warm.

Cran-orange Marmalade Glaze

Melt equal parts ( I used 1/2 cup each to start) orange marmalade with jellied cranberry sauce in a saucepan until warm. Stir to melt the sauce and remove jellied lumps. Pour over cupcakes.