Sparkling Cranberry White Chocolate Cupcakes
Ingredients
- 1 1/2 cups sugar
divided, 310g
- 1/2 cup water
120ml
- 1 cup fresh cranberries
115g
- 1 1/4 cups all-purpose flour
163g
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp unsalted butter
room temperature, 84g
- 3/4 cups sugar
155g
- 1 1/2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large Eggland’s Best eggs
- 1/2 cup + 2 tbsp milk
30ml
- 1 cup fresh cranberries
115g
- 2 tbsp water
30ml
- ½ cup sugar
104g
- 6 oz mascarpone cheese
chilled*
- 12 oz white chocolate chips
- 1 1/4 cups unsalted butter
room temperature, 280g
- 5 cups powdered sugar
575g
- Pinch of salt
- 3-4 tbsp heavy whipping cream
45-60ml
- Rosemary
Directions
- 1
Bring 1/2 cup sugar and the water to a simmer in a saucepan. Heat until sugar is completely dissolved.
- 2
Prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
- 3
While the cupcakes cool, combine the water, sugar and cranberries in a medium-sized saucepan and cook on medium heat. Allow the cranberries to pop and release their juices. Let the filling continue to cook for approximately 8-10 minutes, until the mixture thickens.
- 4
Place the white chocolate chips in a microwave-safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
- 5
Use a cupcake corer or a knife to remove the centers of the cupcakes.
Sparkling Cranberry White Chocolate Cupcakes
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