Description
These Cranberry Champagne Cupcakes are a delightful treat with a hint of citrus and a touch of champagne. Topped with a champagne frosting and garnished with fresh oranges, they are perfect for special occasions or celebrations.
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 Sparkling Cranberries: Boil 1 cup of sugar with water, add cranberries, coat with sugar, cool.
- Make Cupcakes: Cream butter and sugar, add vanilla, sour cream, orange zest, egg whites. Mix dry ingredients separately, add to wet, stir in juice and champagne. Bake.
- Make Frosting: Boil water and sugar, cool. Beat butter and shortening, add powdered sugar, then cooled sugar mixture and champagne. Frost cupcakes, garnish with orange slices.
Notes
- You can use store-bought cranberries if sparkling cranberries are not available.
- Adjust the amount of champagne in the frosting to reach desired consistency.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg