Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, (room temperature)
  • 2 1/4 cups granulated sugar, (divided)
  • 1 1/4 cups champagne
  • 1 Tbsp vanilla extract
  • 7 large egg whites
  • 1/2 cup fresh cranberries
  • 2 cups Cranberry Sauce Filling ((recipe below))
  • 1 batch Vanilla Cranberry Cream Cheese Frosting ((recipe below))
  • 1/2 cup orange juice
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 3 cups fresh cranberries
  • 1/2 cup (1 stick) unsalted butter, (room temperature)
  • 1/2 tsp salt
  • 8 oz. cream cheese, (room temperature)
  • 2 1/2 cups confectioners' sugar
  • 1 Tbsp vanilla extract
  • 2 Tbsp Cranberry Sauce Filling ((recipe above))

Instruction

  • Pre-heat oven to 350 degrees  and line two cupcake tins with cupcake liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer, beat butter and 1 1/2 cups sugar together until light and fluffy, about 3 minutes.
  • Slowly beat flour mixture into butter/sugar, alternating with the champagne. Take care not to over-mix batter.
  • In a separate large bowl, using a hand mixer (or a whisk and arm strength), beat egg whites until stiff peaks form. Fold egg whites into the batter, again taking care not to over-mix. Batter will likely look lumpy.
  • Fill prepared cupcake tins about 3/4 of the way full and bake for about 17-19 minutes, until cupcakes are just starting to turn golden around edges. Let cool in the pan for a few minutes before moving to wire rack to cool completely.
  • Once cooled, core the center of each cupcake (either with a knife or a cupcake corer) and spoon in about a tablespoon of cranberry sauce. Make sure to reserve a couple tablespoons of cranberry sauce for the frosting.
  • Frost cupcakes with Vanilla Cranberry Cream Cheese Frosting and top with sugared cranberries or decorations of your choice.