White chocolate cupcakes with cranberries were one of my boyfriends birthday wishes for his birthday cake. He loves white chocolate, and also cranberries in sweet cupcakes. All about that he’s a real sweet tooth.
White Chocolate Cupcakes
White Chocolate Cupcakes with Cranberries and Almonds
- ¾ cup soy milk
- 1 teaspoon apple cider vinegar
- ¼ cup almond milk
- 3/4 cup sugar
- 2 tablespoons vanilla sugar
- 1/3 cup sunflower oil
- 1 cup flour
- ½ cup almonds, grinded
- 2 tablespoons cornstarch
- 1 tablespoon chickpea flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup cranberries, dried
- 1/3 cup white chocolate chips
White Chocolate Butter Cream
- ¼ cup margarine, room temperature
- 2 tablespoons white chocolate, melted
- 2 cups icing sugar
- 12 Cranberries
Preheat oven to 170°C (350°F). Put the baking cases in the muffin pan.
Mix soymilk and apple cider vinegar and rest for 5 minutes.
Add sugar, vanilla sugar, almond milk and sunflower oil with a hand held mixer.
Sift and mix flour, almonds, cornstarch, chickpea flour, baking powder, baking soda and salt in a separate bowl. Combine with the cranberries and white chocolate chips.
Now add the flour mix to the liquid mixture in two batches, stir well after each addition till it’s creamy.
Fill the baking cases to 2/3. Bake for 20 to 22 minutes.
Let the cupcakes cool down on a cooling rack.
White Chocolate Buttercream
Cream the margarine (room temperature) and the melted chocolate with a handheld electric mixer. Add icing sugar as needed to make the frostings desired consistency.
Stuff the frosting into a forcing bag. Top the cold cupcakes and top each cupcake with a cranberry.