White Chocolate Cosmo Cupcakes

• FOR THE CAKE:
• 1 cup Granulated Sugar
• 1-2/3 cup All-purpose Flour
• 1-1/4 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 6 Tablespoons Unsalted Butter, At Room Temperature
• 2/3 cups Juice Of One Lime PLUS Enough Limeade Juice (NOT Frozen Concentrate, I Used Minute Maid Juice) To Equal 2/3 Cup
• 1 whole Lime (zest From One Lime)
• 2 whole Large Eggs
• 1/2 cups White Chocolate Chips (good Quality)
• _____
• FOR THE CRANBERRY FILLING:
• 1/2 cups Granulated Sugar
• 1/2 cups Water
• 2 teaspoons Orange Zest
• 1 pinch Salt
• 6 ounces, weight Whole Cranberries, Fresh Or Frozen
• _____
• FOR THE WHITE CHOCOLATE GANACHE:
• 12 ounces, weight White Chocolate, Chopped (good Quality)
• 3/4 cups Whipping Cream
• 1/4 cups Unsalted Butter, At Room Temperature
• 2 cups Confectioners Sugar (or More For Desired Consistency)
• 1 pinch Salt
• 1 teaspoon Vanilla Extract
• 1/4 cups Dried Cranberries, Chopped
• 12 whole Sugar Coated Cranberries, Optional Garnish

1. FOR THE CAKE:
2. 1) Preheat oven to 350 degrees F. Line muffin tin with 12 liners.
3. 2) In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
4. 3) Combine the lime juice, limeade juice (combined to equal 2/3 cup), and lime zest. Add all at once to the batter. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl.
5. 4) With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds.
6. 5) Scrape the bottom and sides of the bowl and fold in the white chocolate chips.
7. 6) Scoop the batter into the prepared muffin tin. Bake 20 to 25 minutes, rotating once halfway through. Cupcakes are done when they've domed, are a light golden brown around the edges, and spring back when pressed gently on top.
8. 7) Let cool in pan approximately five minutes, remove from pan and transfer to a rack to cool completely.
9. FOR THE CRANBERRY FILLING:
10. 1) Bring sugar, water, orange zest and a pinch of salt to a boil in a medium saucepan. Reduce the heat to a simmer and add in the cranberries.
11. 2) Simmer about 10 minutes, stirring occasionally until the cranberries pop.
12. 3) Transfer to a nonreactive bowl and cool to room temperature. Refrigerate until ready to use.
13. 4) Fill each muffin using the cone method (i.e. use a knife to cut a cone shaped piece out of the top of each muffin, remove the cone, fill each cupcake with a spoonful of filling and replace cake top).
14. FOR THE WHITE CHOCOLATE GANACHE:
15. 1) Chop chocolate and transfer to a heat proof bowl.
16. 2) In a saucepan, heat cream until bubbles form around the edge of the pan. Pour cream over the chocolate.
17. 3) Let sit for 1 minute then stir until combined.
18. 4) Add butter to the chocolate (make sure it's soft) and stir until combined.
19. 5) Whisk together sugar, salt, and vanilla in another bowl until combined.
20. 6) Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
21. 7) Let sit at room temperature until thickened, about 2 hours.
22. 8 ) Beat with an electric mixer until fluffy. Keep close watch as this can suddenly separate.
23. 9) Gently stir in chopped cranberries and pipe or spread onto the top of the cupcakes. Garnish with a sugared cranberry if you're feeling extra fancy.

cake, sugar, allpurpose, baking powder, ubc, butter, limeade juice, eggs, white chocolate chips, sugar, water, orange zest, salt, cranberries, white chocolate ganache, weight white chocolate, whipping cream, ubc, confectioners sugar, salt, vanilla, ubc, sugar

Taken from tastykitchen.com/recipes/desserts/white-chocolate-cosmo-cupcakes/ (may not work)