Description
Celebrate any special occasion with these delightful Cranberry Champagne Cupcakes featuring sparkling sugared cranberries, moist orange-champagne flavored cake, and a luscious champagne buttercream frosting garnished with fresh orange slices.
Ingredients
Scale
Sparkling Cranberries
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 1 cup (120g) fresh cranberries
Cupcakes
- 6 tbsp (84g) unsalted Challenge butter, room temperature
- 3/4 cup (155g) sugar
- 1 tsp (5ml) vanilla extract
- 1/4 cup (57g) sour cream, room temperature
- 1 tbsp (15g) grated orange zest
- 3 large egg whites, room temperature
- 1 1/4 cups (163g) all purpose flour
- 2 tsp (8g) baking powder
- 1/4 tsp salt
- 3 tbsp (45ml) fresh squeezed orange juice, room temperature
- 7 tbsp (105ml) champagne, room temperature
Frosting
- 2 tbsp (30ml) water
- 1/2 cup (104g) sugar
- 1/2 cup (112g) salted Challenge butter, room temperature
- 1/2 cup (95g) vegetable shortening
- 3 cups (345g) powdered sugar
- 2–4 tbsp (30-60ml) champagne
- 1–2 oranges, sliced for garnish
Instructions
- Make the Sparkling Cranberries: In a small saucepan, combine 1 cup of the sugar with water and bring to a simmer until sugar dissolves to make a simple syrup. Remove from heat and add fresh cranberries; let soak for at least 30 minutes. Drain cranberries and toss with remaining 1/2 cup sugar. Spread on parchment to dry and set aside to crystallize.
- Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C). In a large bowl, beat the unsalted butter and 3/4 cup sugar until light and fluffy. Mix in vanilla extract, sour cream, and grated orange zest until combined.
- Add Egg Whites: Gradually add the egg whites one at a time, beating well after each addition to incorporate air for lightness.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture alternating with orange juice and champagne, starting and ending with the flour mixture. Mix gently until just combined.
- Bake the Cupcakes: Line a cupcake tin with paper liners and fill each about 2/3 full with batter. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Make the Frosting: In a saucepan, combine water and sugar to make a simple syrup by heating until sugar dissolves. Let cool to room temperature. In a large bowl, beat salted butter and vegetable shortening until creamy. Gradually add powdered sugar alternating with the cooled simple syrup and champagne, beating until fluffy and smooth.
- Assemble the Cupcakes: Frost cooled cupcakes generously with the champagne buttercream. Top each cupcake with sparkling cranberries and garnish with orange slices for a festive presentation.
Notes
- Use room temperature ingredients for better mixing and texture.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Adjust champagne quantity in frosting for desired flavor intensity.
- Store cupcakes in an airtight container refrigerated for up to 3 days.
- Bring cupcakes to room temperature before serving for best flavor.
