I know, I just shared a different white chocolate cranberry cupcake the other day but look at these sugar coated cranberries!  I just could not resist sharing this recipe from Sugar and Soul. Even if you don’t make the cupcakes (but you should!) you can make the sparking cranberries for the holidays.  So very festive!

White Chocolate Cranberry Cupcakes

Makes about 24 cupcakes

Cupcakes:
  • 1 Box Betty Crocker White Cake Mix
  • 1- 3.4 oz. package White Chocolate Instant Pudding
  • 4 Egg Whites
  • 1 cup Sour Cream
  • ¾ cup Vegetable Oil
  • ½ cup Milk
  • 1 tsp Vanilla Extract
  • ¼ tsp Sea Salt
Frosting:
  • 2 cups Heavy Whipping Cream
  • ⅓ cup Instant White Chocolate Pudding Mix (dry)
  • ½ cup Confectioners’ Sugar
  • 6 oz. Freeze Dried Cranberries (I use Trader Joe’s)
  • Sparkling Cranberries (see recipe below)
INSTRUCTIONS
Cupcakes:
  1. Preheat oven to 375 F.
  2. Line cupcake pan with liners.
  3. Beat all ingredients together until smooth.
  4. Fill liners about ⅔ full of batter.
  5. Turn oven down to 350 F.
  6. Bake cupcakes for 18 – 20 minutes.
  7. Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.
Frosting:
  1. Combine heavy cream, pudding mix, and confectioners’ sugar in a stand mixer or large bowl and whip until frosting starts to thicken.
  2. Add freeze dried cranberries to a food processor and blend until you have a fine dust.
  3. Add cranberry dust into the frosting and beat for another 30 seconds or so until stiff peaks form.
  4. Use a bag or decorator tool to pipe frosting on cooled cupcakes.
  5. Serve same day for best results.

Sparkling Cranberries

INGREDIENTS
  • 2 cups Water
  • ½ cup Granulated Sugar
  • 2 cups Fresh Cranberries
  • 1 cup Caster Sugar (You can use granulated sugar too)
INSTRUCTIONS
  1. Combine water and sugar in a small saucepan and heat on medium heat until sugar dissolves, about 2-3 minutes. DO NOT let the water boil, just bring it to a light simmer.
  2. Once sugar has dissolved, turn heat low and add clean cranberries to the water/sugar mix making sure they are well coated. Let them set in water for 2-3 minutes. You can do this in portions if it’s easier.
  3. Transfer cranberries to a wire rack to dry using a slotted spoon, try to keep them separated as much as possible so they don’t all stick together.
  4. After about 30 minutes, rolls the cranberries in the caster sugar.
  5. Use the cranberries to dress up your holiday desserts or just eat them straight up.