Cranberry Mimosa Cupcakes

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These cranberry mimosa cupcakes have a moist cupcake that's filled with orange and champagne flavours, then topped with a cranberry frosting that’s flavoured with a bit more champagne. Perfect for the holidays!

Place water and granulated sugar in a small saucepan over medium heat.  Remove from heat once sugar has dissolved. Pour the simple syrup mixture into a medium sized bowl. Add cranberries, stir to coat, and cool in the refrigerator overnight.

Drain cranberries and roll in remaining 1 cup granulated sugar until well coated. Let them dry for a few hours on a parchment lined baking sheet.

Measure out water, orange juice, and sparking wine in a measuring cup. Stir to combine and set aside.

Combine flour, baking powder, and salt in a medium bowl. Set aside.

Stir together sugar, milk, vegetable oil, egg, orange zest, and vanilla extract in a large bowl.

Add dry ingredients and mix until just combined. Add measuring cup ingredients and mix until just combined.  Fill cupcake liners and bake.

Combine water, sugar, and cranberries in a medium saucepan over medium heat. Cook until you start to hear the cranberries pop, about 5 minutes. Remove from heat and let cool for a few minutes.

Transfer cranberry mixture into a food processor and puree. Strain puree into a small bowl with a fine mesh sieve.

Beat butter and shortening together in a large bowl until smooth. Add half powdered sugar and mix until combined. Add cranberry puree and mix, then add remaining powdered sugar and mix until combined. Add 1-3 tablespoons sparkling wine until frosting is pipeable.

Pipe or smooth frosting onto cupcakes. 

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