Sparkling Cranberry White Chocolate Cupcakes

Ingredients (28)

• SPARKLING CRANBERRIES:
• 3/4 cup (155 g) sugar, divided
• 1/2 cup (120 ml) water
• 1 cup (120 g) fresh cranberries
• CUPCAKES:
• 6 tablespoons (84 g) salted butter, room temperature
• 3/4 cup (155 g) sugar
• 1 1/2 teaspoons (8 ml) vanilla extract
• 6 tablespoons (86 g) sour cream, room temperature
• 3 large egg whites
• 1 1/4 cups (163 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 6 tablespoons (90 ml) milk, room temperature
• 2 tablespoons (30 ml) water, room temperature
• CRANBERRY FROSTING:
• 1 cup (120 g) fresh cranberries
• 4 tablespoons (60 ml) water, divided
• 1/2 cup (104 g) sugar
• 1/2 cup (112 g) salted butter, room temperature
• 1/2 cup (95 g) vegetable shortening
• 3 cups (346 g) powdered sugar, divided
• WHITE CHOCOLATE GANACHE:
• 1 cup (169 g) white chocolate chips
• 1/4 cup (60 ml) heavy whipping cream
• TOOLS:
• cupcake corer
• piping bag
• Ateco 844 icing tip or Wilton 1M or 2D