The countdown to Santa’s visit is officially on in my home.  My 8-year-old has already plumped up the pillows on the recliner, so St. Nick will have a comfy spot to sit before he unloads his sack and piles her gifts under the tree.  My daughter also penned a short note to Mr. Claus welcoming him to our home and inviting him to nosh on the cupcakes she is leaving out for him.

Yes, cupcakes.

This year we are deviating from the traditional sugar cookies because my child has deduced that it would be barbaric for Santa to chomp on reindeer and snowmen-shaped treats.

“I’m not making Santa eat Rudolph and Frosty!” she exclaimed.

What was I thinking?

Thankfully, I have a recipe for a more humane treat that still keeps with the holiday theme.  If you are looking for a festive red and white goodie to share with Santa tonight, I highly recommend the following:

Vanilla Cupcakes with Cranberry Filling

Ingredients for Cupcakes:

• 1 box of white cake mix
• 3 eggs
• 1 1/2 cups of buttermilk (to use in place of the water called for on the box mix)
• 1 teaspoon of almond extract
• 2 ounces of white chocolate Jell-O pudding mix
• 1/3 cup vegetable oil

Directions:

1. Preheat oven to 350 degrees.
2. Place 18 cupcake liners in pan.
3. Use mixer to combine white cake mix, white chocolate Jell-O pudding mix, eggs, and vegetable oil.
4. Once this is well blended, add in buttermilk and almond extract and mix for about two minutes.
5. Using an ice cream scoop fill the cupcake liners roughly two thirds of the way full.
6. Bake for 20 minutes or until toothpick inserted in center comes out clean.

Ingredients for Cranberry Filling:

• 2 cups fresh cranberries
• 2 cups sugar
• 1 tablespoon cornstarch
• 1 1/2 cup water
• A dash of orange juice

Directions:

1. In a blender, pulse the cranberries.
2. Add the cranberries, water, sugar, and orange juice in a pot and warm over medium heat.
3. Dissolve the cornstarch in the water, and add to your blend on the stove.
4. Stir the mixture over heat until it comes to a boil for about 10 minutes, and then let it simmer for 30 minutes.
5. Cool the cranberry mixture in the refrigerator for two hours.
6. The mixture will thicken as it cools.
7. When you are ready to assemble, poke a hole in the cupcakes and fill with cranberry filling.

Frosting Ingredients:

• 13 ounces of marshmallow creme
• 1 pound of butter
• 1 tablespoon vanilla extract
• 5 cups of powdered sugar

Directions:

1. Use an electronic mixer to combine the marshmallow creme and butter.
2. Scrape down sides of bowl, add in the vanilla extract, and then mix again.
3. Gradually add the powdered sugar and mix on low speed.
4. When the frosting is a creamy texture, use to top cupcakes.