White Chocolate Cranberry Cupcakes

Today is my mom's birthday and she loves white chocolate and cranberries. When I found this recipe I knew this would be perfect for her! However I did not consider that this recipe was going to torture me. About a week before I started freaking out that this would be too much for me to accomplish in one day. (Wednesdays are my day off) It does not help that I also planned to decorate the Thanksgiving cupcakes from my previous post in the same day. I was doubting that I could make the white chocolate cranberry mousse and wondering if it would hold up on a cupcake. But then I remembered that I have a Kitchen Aid mixer and whip cream should be effortless and was I right. I seriously poured the whipping cream in the mixing bowl, cranked up the mixer, and let that baby work it's magic. It was awesome. Also, I thought to myself that if Ms. Beantown Baker could make it happen for these cupcakes then I could too.

White Chocolate Cupcakes filled with Cranberry Sauce and Topped with Cranberry Mousse - from Baking Bites - makes 18 cupcakes- Printable Recipe

1 1/2 cups flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 eggs
4-oz white chocolate, chopped
1 tsp vanilla
1 cup plus 1 tbsp milk

Preheat oven to 325F. Line muffin pans with cupcake liners.

In a medium bowl, whisk together flour, baking powder and salt.

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.

Cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by melted white chocolate and vanilla. Alternate adding in some of the milk and some of the flour mixture, starting and ending with the flour mixture. Mix until just incorporated and no streaks of flour remain.

Divide batter evenly into muffin cups.

Bake for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip. Cool on a wire rack.

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!