These Sparkling Cranberry White Chocolate Cupcakes are made with a moist vanilla cupcake with cranberry mascarpone filling and a white chocolate buttercream! Topped with sparkling sugar cranberries and a sprig of rosemary, they are the perfect holiday cupcake!
INGREDIENTS
SPARKLING CRANBERRIES
CRANBERRY FILLING
VANILLA CUPCAKES
WHITE CHOCOLATE BUTTERCREAM
INSTRUCTIONS
INGREDIENTS
SPARKLING CRANBERRIES
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 1 cup (115g) fresh cranberries
CRANBERRY FILLING
- 1 cup (115g) fresh cranberries
- 2 tbsp (30ml) water
- ½ cup (104g) sugar
- 6 oz mascarpone cheese, chilled*
VANILLA CUPCAKES
- 1 1/4 cups (163g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cups (155g) sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large Eggland’s Best eggs
- 1/2 cup + 2 tbsp (30ml) milk
WHITE CHOCOLATE BUTTERCREAM
- 12 oz white chocolate chips
- 1 1/4 cups (280g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- Pinch of salt
- 3–4 tbsp (45-60ml) heavy whipping cream
- Rosemary
INSTRUCTIONS
- To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Heat until sugar is completely dissolved.
- Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
- Add cranberries and stir to coat.
- Full instructions visit @lifeloveandsugar
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