Sparkling Cranberry White Chocolate Cupcakes

What you need:

For the sparkling cranberries:

• 3/4 cup granulated sugar, divided
• 1/2 cup water
• 1 cup fresh cranberries

For the cupcakes:

• 6 Tbsp. unsalted butter, softened
• 3/4 cup granulated sugar
• 1 1/2 tsp. vanilla extract
• 1/3 cup sour cream
• 3 egg whites
• 1 1/4 cups all purpose flour
• 2 tsp. baking powder
• 1/2 cup milk

For the cranberry frosting:

• 1 cup fresh cranberries
• 2 Tbsp. water
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 1/2 tsp. salt
• 3 cups powdered sugar

For the white chocolate ganache:

• 1 cup white chocolate chips
• 1/4 cup heavy cream

Directions:

1. PREP THE SPARKLING CRANBERRIES THE DAY BEFORE
   1. For the sparkling cranberries: stir together 1/2 cup sugar and water in a small saucepan.
   2. Simmer until sugar dissolves then pour into a bowl and cool for 10 minutes.
   3. Add cranberries and stir to coat. Refrigerate overnight, stirring a couple times to coat with syrup.
   4. For the cupcakes: Cream together butter and sugar until light and fluffy, about 3 to 4 minutes.
   5. Add vanilla and sour cream. Mix until well combined.
   6. Add 1 egg white and mix until combined. Add remaining 2 egg whites and mix until combined. Scrape sides as needed.
   7. Add half the flour, half the baking powder, and half the milk. Mix until combined.
   8. Repeat with the remaining flour, baking powder, and milk.
   9. Pour into 12 cupcake liners in a muffin/cupcake pan.
   10. Bake in a preheated 350 degree oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
   11. Remove from oven and cool for 2 to 3 minutes before removing to a wire rack to cool.
   12. Remove the cranberries from the fridge and the syrup. Roll in 1/4 cup sugar. Do a little sugar in the bowl/plate at a time to prevent the sugar from all clumping up. Set aside to dry for about an hour.
   13. For the frosting: combine cranberries, water, and granulated sugar in a small saucepan. Cook over medium-high for about 5 to 7 minutes or until cranberries begin to pop open. Remove from heat and let cool for 5 minutes.
   14. Place cranberries in a food processor or blender and puree. Strain in a fine mesh sieve.
   15. In a stand mixer bowl, cream together butter, shortening, and salt until smooth.
   16. Slowly add 1 1/2 cups powdered sugar and mix until smooth.
   17. Add 1/4 cup cranberry puree and mix until combined.
   18. Add remaining powdered sugar and beat until smooth.
   19. For the ganache: put white chocolate chips and heavy cream into a microwave safe bowl. Heat for 30 seconds and stir. Heat for another 20 to 30 seconds and stir. Let sit for a few minutes and stir again. Let cool and thicken.
   20. Core the cupcakes and spoon ganache into the centers.
   21. Pipe the frosting onto the cupcakes and top each cupcake with sugared cranberries.

Recipe from Inside BruCrew Life

Posted on Fantastical Sharing of Recipes