June 12, 2015
Perfectly sweet and fluffy vanilla cupcakes filled with sweet, tart cranberry filling and topped with a silky white chocolate buttercream -- perfect for the holidays!
1 hr 10 mins
Combine white chocolate and milk in a medium bowl or measuring cup and microwave on high for 1 minute. Stir until smooth, putting back in the microwave for 15-30 seconds if necessary. Set aside to cool briefly.
Using a sharp knife, cut a small hole into the top of each cupcake, making sure not to cut through the bottom or any of the sides. Set cake pieces aside for another use (they're great for trifle, or just for munching!)
These can be made in stages. I made my cupcakes and filling one day, and I put my filled cupcakes into a container and in the freezer for about 3 days until I had time to frost them. I made the frosting the day I photographed and served them. You could definitely freeze them completely frosted, as long as they come close to room temperature before serving as the chocolate in the frosting sets up quite firmly when cooled.