Sparkling Cranberry Cupcakes

Instructions

Sparkling Cranberries

1. In a small saucepan over medium heat combine 1/4 cup sugar and 1/4 cup water and stir until the sugar is dissolved. Stirring constantly. It should take about 2 minutes. Remove from heat and gently mix in the cranberries until evenly coated. Remove them with a slotted spoon and dry them on a wire rack for at least 1 hour. They will be ready when they are very sticky to the touch.
2. Place the remaining cup of sugar in a shallow dish (I used a 9X9 glass dish) and place the berries in a small group at a time and roll in the sugar until well coated. Place on a wire rack and let them dry for at least one hour until no longer sticky and hardened.

Cupcakes

1. Follow the directions on the white cake mix. When the batter is done fold in 1 1/2 cups fresh cranberries. Bake according to the directions on the box.

White Chocolate Frosting

1. Melt the white chocolate according to the package directions and set aside. Beat cream cheese and butter together in a large mixing bowl for 3-5 minutes until light and fluffy. Mix in white chocolate and vanilla. Then gradually add powdered sugar until it reaches desired piping consistency.
2. Pipe frosting on cooled cupcakes and top with your sparkling cranberries.