SPARKLING CRANBERRY WHITE CHOCOLATE CUPCAKES

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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

• 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

1. To make the cranberries, bring 1/2 cup sugar and the water to a simmer in a saucepan. Heat until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat. 
4. Full instructions visit @lifeloveandsugar

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