SPARKLING CRANBERRY WHITE CHOCOLATE CUPCAKES

Sparkling Cranberry White Chocolate Cupcakes 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’re 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.

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