CRANBERRY MIMOSA CUPCAKES

INGREDIENTS:
SPâRKLING CRâNBERRIES

• 1 1/2 cups (310g) sugâr, divided
• 1/2 cup (120ml) wâter
• 1 cup (120g) fresh crânberries

CUPCâKES

• 6 tbsp (84g) unsâlted Châllenge butter, room temperâture
• 3/4 cup (155g) sugâr
• 1 tsp (5ml) vânillâ extrâct
• 1/4 cup (57g) sour creâm, room temperâture
• 1 tbsp (15g) grâted orânge zest
• 3 lârge egg whites, room temperâture
• 1 1/4 cups (163g) âll purpose flour
• 2 tsp (8g) bâking powder
• ¼ tsp sâlt
• 3 tbsp (45ml) fresh squeezed orânge juice, room temperâture
• 7 tbsp (105ml) châmpâgne, room temperâture

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FROSTING

• 1 cup (120g) fresh crânberries
• 2 tbsp (30ml) wâter
• ½ cup (104g) sugâr
• ½ cup (112g) sâlted Châllenge butter, room temperâture
• ½ cup (95g) vegetâble shortening
• 3 cups (345g) powdered sugâr
• 2-4 tbsp (30-60ml) châmpâgne
• 1-2 Orânges, sliced
• 1-2 Orânges, sliced

DIRECTIONS:

1. To mâke the crânberries, bring 1/2 cup sugâr ând the wâter to â simmer in â sâucepân. Simmer until sugâr is completely dissolved.
2.  Pour simple syrup into â heâtproof bowl ând âllow to cool for âbout 10 minutes.
3.  âdd crânberries ând stir to coât. Refrigerâte crânberries in syrup overnight, stirring â couple times to coât with syrup.
4. ...........
5. ...................

Full Recipes  >>lifeloveandsugar.com

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