I opted to not fill the center with cranberry sauce. White Chocolate is a pretty intense flavor and it is in the mousse and cupcakes so skipping the filling was fine with me. I wonder now though how it changes the overall taste. Oh well! Maybe next time...maybe.
Sadly you cannot see the cute baking cups in the picture. They are a super cute design by Wilton.
White Chocolate Cranberry Mousse - from Baking Obsession - serves 8 (or frosts 18 cupcakes) Printable Recipe
1 1/2 cups fresh cranberries
6 Tbsp granulated sugar
1/4 cup water
Zest of 1 medium orange
1 Tbsp Grand Marnier, Triple Sec, or other orange liqueur
3 oz white chocolate, finely chopped
1 cup whipping cream
In a small saucepan, combine the cranberries, sugar and water. Bring to a boil over medium-high heat. Reduce the heat to medium and continue to cook, stirring often, until the mixture thickens and becomes a jam-like, about 8-10 minutes total. Strain the mixture through a fine strainer into a medium bowl, pressing hard onto the solids. Add the orange zest and liqueur, stir. Cool to room temperature.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
Whip the cream in a medium bowl until soft peaks form. Fold about a third of the whipped cream into the cranberry mixture. Then fold in the melted chocolate. Fold in the rest of the whipped cream. Spoon or pipe into the serving glasses or bowls. Refrigerate for at least 2 hours before serving. Cover with plastic wrap without touching the surface if refrigerate longer.
So glad I put on my big girl panties and made these cupcakes. They are yummy! I can't wait to hear my mom's reaction. I will post an update later.
Happy Birthday Mom!