Description
These Cranberry Mimosa Cupcakes are a festive and elegant treat perfect for holiday gatherings or special occasions. Featuring moist orange and champagne-infused cupcakes topped with a luscious cranberry champagne frosting, these cupcakes are garnished with sparkling cranberries and fresh orange slices for a sparkling finish.
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 the sparkling cranberries: In a saucepan, bring 1/2 cup sugar and water to a simmer, stirring until sugar fully dissolves. Pour the simple syrup into a heatproof bowl and let cool about 10 minutes. Add cranberries, stir to coat, then refrigerate overnight, stirring a few times to evenly coat the berries.
- Prepare the cupcake batter: Preheat oven to 350°F (176°C) and line a cupcake pan with liners. In a large bowl, cream the unsalted butter and sugar together for 3-4 minutes until light and fluffy. Mix in vanilla extract, sour cream, and orange zest until combined. Add egg whites in two batches, mixing well after each addition.
- Combine dry and wet ingredients: In separate bowls, sift together flour, baking powder, and salt. In another bowl, mix fresh orange juice and champagne. Add half of the dry ingredients to the butter mixture, mix well, then add the orange juice and champagne mixture. Finally, add the remaining dry ingredients and mix until smooth.
- Bake the cupcakes: Fill cupcake liners halfway with batter. Bake for 15-17 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool cupcakes in pan for 2-3 minutes, then transfer to a wire rack to cool completely.
- Prepare sparkling cranberries: Remove cranberries from syrup and roll in the remaining cup of sugar multiple times to coat with several layers. Set aside to dry for 30 minutes to an hour.
- Make cranberry puree for frosting: In a small saucepan, combine cranberries, water, and sugar. Cook over medium-high heat for 5-7 minutes until cranberries pop. Remove from heat and cool 5 minutes. Puree in a food processor and strain through a fine mesh sieve to yield about 1/4 cup (60ml) cranberry puree.
- Make the frosting: Beat salted butter and vegetable shortening until smooth in a large bowl. Gradually add half the powdered sugar and beat until smooth. Mix in cranberry puree thoroughly. Add remaining powdered sugar and mix until completely smooth. Add 2–4 tbsp champagne as needed to achieve a pipeable consistency.
- Decorate cupcakes: Pipe frosting onto cooled cupcakes using a piping tip (such as Ateco tip 808). Garnish with sparkling cranberries, plain cranberries, and quarter slices of fresh orange.
- Store and serve: Keep cranberries in an airtight container in the refrigerator until ready to assemble or serve. Best served at room temperature.
Notes
- Ensure all wet ingredients are at room temperature to help create a smooth batter.
- Don’t rush the creaming of butter and sugar; it is critical for light cupcakes.
- Sparking cranberries can be made a day ahead and stored in the refrigerator.
- If preferred, substitute champagne with sparkling white wine or prosecco for a similar effect.
- Use fresh orange zest and juice for best citrus flavor.
- Chill the frosting slightly if it’s too soft before piping.
- Store cupcakes in an airtight container at room temperature for up to 2 days for best texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
