1⅓ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 ½ tsp. vanilla extract
½ cup milk
Purple sprinkles, for topping (optional)
For Frosting:
4 Red Vines® Grape Twists, cut into pieces
¼ cup water
¼ cup butter, softened
2 ½ cups powdered sugar
3 tablespoons heavy cream or milk
Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.
In a medium bowl, combine the flour, baking power and salt.
Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.
Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.
Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.
Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.
Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.
Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.
To make the frosting, combine the Red Vines Grape Twists and a splash of water in a skillet over low heat.
Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.
When done, it should be the consistency of jelly.
In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.
Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.
Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.
20 ounces cranberries, fresh or frozen (5 cups)
1 cup orange juice
½ cup water
¾ cup sugar
1 cinnamon stick
10 Red Vines Original Twists, chopped into ½-inch pieces
1 teaspoon orange zest, for topping
Rinse and drain the cranberries and pick out any undesirable pieces.
Place a large skillet over medium heat and pour in the orange juice, water, and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Add the cinnamon stick and turn heat to medium-low.
Add the cranberries to the skillet and simmer for 15 to 20 minutes, until most of the cranberries have broken down and the mixture has thickened. In the last 3 minutes of cooking, add the Red Vines Original Twists to the skillet. Remove from heat and discard the cinnamon stick.
Transfer the Red Licorice Cranberry Sauce to a serving bowl and garnish with orange zest. Cover and refrigerate until ready to serve.
