Sparkling Cranberry White Chocolate is the perfect festive treat that brings together the sweet and tart flavors of cranberries with the creamy richness of white chocolate. These delightful cupcakes are filled with tangy cranberry mascarpone and topped with smooth white chocolate buttercream, making them an elegant addition to your holiday celebrations. Each bite delivers a burst of flavor, and the sparkling cranberries add a touch of magic to this holiday dessert.
Why You’ll Love This Sparkling Cranberry White Chocolate
This sparkling cranberry white chocolate dessert offers numerous reasons to fall in love with it:
- Elegance: The sparkling cranberries on top make for a stunning presentation.
- Flavor contrast: The sweet white chocolate perfectly balances the tartness of cranberries.
- Versatility: Perfect for holiday gatherings, parties, or as a special treat.
- Easy preparation: Simple steps make this dessert achievable, even for novice bakers.
- Festive appeal: Bright colors and flavors make it a seasonal favorite.
- Unique twist: A fizzy cranberry white chocolate treat unlike anything you’ve tried before.
- Culinary adventure: Discover how to make sparkling cranberry white chocolate with ease.
- Vegetarian-friendly: Suitable for various dietary preferences, being a delicious holiday cranberry white chocolate beverage.
Ingredients for Sparkling Cranberry White Chocolate
Gather these items:
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 2 cups (230g) fresh cranberries, divided
- 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 cup (155g) sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup + 2 tbsp milk
- 6 oz mascarpone cheese, chilled
- 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 heavy whipping cream
- Fresh rosemary, for garnish
How to Make Sparkling Cranberry White Chocolate Step-by-Step
- Step 1: Prepare sparkling cranberries by simmering 1/2 cup sugar with water until dissolved. Cool slightly, add cranberries, and refrigerate several hours or overnight. Roll in remaining sugar and dry.
- Step 2: Preheat oven to 350°F (176°C) and line a cupcake pan.
- Step 3: Whisk flour, baking powder, and salt together.
- Step 4: Beat butter, sugar, and oil until light and fluffy. Add eggs one at a time, then vanilla.
- Step 5: Alternate adding dry ingredients and milk until smooth.
- Step 6: Fill liners 3/4 full and bake 14–16 minutes. Cool completely.
- Step 7: Cook cranberries, water, and sugar for filling until berries burst and mixture thickens. Puree, cool, then mix with mascarpone.
- Step 8: Melt white chocolate and cool slightly. Beat butter, add white chocolate, powdered sugar, salt, and cream until fluffy.
- Step 9: Core cupcakes, fill with cranberry mascarpone, pipe buttercream on top.
- Step 10: Garnish with sparkling cranberries and rosemary before serving.
Pro Tips for the Best Sparkling Cranberry White Chocolate
Keep these in mind:
- Use fresh cranberries for best flavor.
- Ensure cupcakes cool completely before filling and frosting.
- For an extra touch, drizzle a cranberry white chocolate cocktail over the top.
- Best served on the day they are made for maximum freshness.
Best Ways to Serve Sparkling Cranberry White Chocolate
Elevate your dessert experience:
- Pair with a refreshing cranberry white chocolate mocktail for a cohesive flavor experience.
- Serve alongside a warm cup of cocoa for a cozy evening treat.
- Perfect for holiday gatherings, they make a delightful addition to a dessert table.
How to Store and Reheat Sparkling Cranberry White Chocolate
To store, place cupcakes in an airtight container and refrigerate for up to three days. For reheating, simply place them in a microwave for 10-15 seconds to enjoy their soft texture. Always make sure to keep the filled cupcakes cool to maintain their delicious flavors.
Frequently Asked Questions About Sparkling Cranberry White Chocolate
What is sparkling cranberry white chocolate?
This festive dessert combines vanilla cupcakes with cranberry-infused mascarpone filling, topped with smooth white chocolate buttercream and garnished with sparkling cranberries, creating a unique sweet and fizzy cranberry chocolate combination.
Can I make sparkling cranberry white chocolate ahead of time?
Yes, you can prepare the cupcakes a day in advance. Just frost them before serving to maintain the freshness and texture of the frosting. This allows you to enjoy your holiday festivities without any last-minute rush.
How do I avoid common mistakes with sparkling cranberry white chocolate?
Ensure that you do not overmix the batter once the dry ingredients are added. This can lead to dense cupcakes. Also, allow the cupcakes to cool completely before filling and frosting to prevent melting or sogginess.
Variations of Sparkling Cranberry White Chocolate You Can Try
Explore these fun twists:
- Add a splash of orange zest to the mascarpone filling for a citrusy twist.
- Use dark chocolate instead of white for a richer flavor profile.
- Incorporate nuts such as pistachios for added texture and flavor.
For more delicious recipes, check out Pistachio Pavlova Meringue Cakes or Cinnamon Orange Jam Linzer Cookies. You can also explore Berry Crumble with Fresh Berries for a delightful dessert option.
Print
Sparkling Cranberry White Chocolate Cupcakes for the Holidays
- Total Time: 2 hours 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Festive vanilla cupcakes filled with tangy cranberry mascarpone, topped with smooth white chocolate buttercream and sparkling cranberries for an elegant, holiday-worthy dessert.
Ingredients
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 2 cups (230g) fresh cranberries, divided
- 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 cup (155g) sugar
- 1 1/2 tbsp vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup + 2 tbsp milk
- 6 oz mascarpone cheese, chilled
- 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 heavy whipping cream
- Fresh rosemary, for garnish
Instructions
- Prepare sparkling cranberries by simmering 1/2 cup sugar with water until dissolved. Cool slightly, add cranberries, and refrigerate several hours or overnight. Roll in remaining sugar and dry.
- Preheat oven to 350°F (176°C) and line a cupcake pan.
- Whisk flour, baking powder, and salt together.
- Beat butter, sugar, and oil until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk until smooth.
- Fill liners 3/4 full and bake 14–16 minutes. Cool completely.
- Cook cranberries, water, and sugar for filling until berries burst and mixture thickens. Puree, cool, then mix with mascarpone.
- Melt white chocolate and cool slightly. Beat butter, add white chocolate, powdered sugar, salt, and cream until fluffy.
- Core cupcakes, fill with cranberry mascarpone, pipe buttercream on top.
- Garnish with sparkling cranberries and rosemary before serving.
Notes
- Use fresh cranberries for best flavor.
- Ensure cupcakes cool completely before filling and frosting.
- Prep Time: 1 hour
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 520
- Sugar: 50g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Leave a Reply