
Sparkling Cranberry White Chocolate Cupcakes
Ingredients (28)
- SPARKLING CRANBERRIES:
- 3/4 cup (155 g) sugar, divided
- 1/2 cup (120 ml) water
- 1 cup (120 g) fresh cranberries
- CUPCAKES:
- 6 tablespoons (84 g) salted butter, room temperature
- 3/4 cup (155 g) sugar
- 1 1/2 teaspoons (8 ml) vanilla extract
- 6 tablespoons (86 g) sour cream, room temperature
- 3 large egg whites
- 1 1/4 cups (163 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- 6 tablespoons (90 ml) milk, room temperature
- 2 tablespoons (30 ml) water, room temperature
- CRANBERRY FROSTING:
- 1 cup (120 g) fresh cranberries
- 4 tablespoons (60 ml) water, divided
- 1/2 cup (104 g) sugar
- 1/2 cup (112 g) salted butter, room temperature
- 1/2 cup (95 g) vegetable shortening
- 3 cups (346 g) powdered sugar, divided
- WHITE CHOCOLATE GANACHE:
- 1 cup (169 g) white chocolate chips
- 1/4 cup (60 ml) heavy whipping cream
- TOOLS:
- cupcake corer
- piping bag
- Ateco 844 icing tip or Wilton 1M or 2D
Directions
Learn how to make this recipe at Diethood