Cranberry, white chocolate anything always come out over the holiday season. Cranberry white chocolate cupcakes are no exception. I always make these near Christmas. They taste really good and just have something about them that tastes a bit like Christmas. I think it’s the cranberries, I don’t often bake with them unless it’s approaching Christmas. I love cranberry and white chocolate, it’s a fabulous combination and it tastes pretty amazing too. It doesn’t matter if you’re eating fresh cranberries or dried ones, they still taste brilliant with white chocolate. Milky bar or Green & Blacks white chocolate are my favourites. They are the creamiest white chocolates so they cut through the sharpness of the cranberries perfectly. To be honest, I don’t bother with flavouring the sponge as the cranberries and white chocolate chips are more than adequate. I suppose if you wanted to, the sponge would work well with a vanilla extract. I do prefer the sponge to be plain though or it can be a bit sickly if you eat more than one.
It’s important that when you’re making these cupcakes that you use dried cranberries or your cake batter will be too wet to work with and you will end up with very soggy bakes. This recipe also works with dried strawberries, dried raspberries and dried blueberries. Which ever dried berries you use, the end result will be truly delicious. A moist sponge filled with loveliness. You just can’t beat it.