Step 1
Cover the cranberries with boiling water, then drain well. Place in a bowl with the orange juice (reserve the zest) and leave to soak for 30 minutes.

Step 2
Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 12 paper cup cake cases into a cup cake tin.

Step 3
In a large mixing bowl, beat together the Trex and sugar until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually beat in the eggs. Stir in the vanilla extract and drained cranberries.

Step 4
Sift in the flour and salt and fold in gently using a large metal spoon. Share the mixture between the paper cases. Bake for 20-22 minutes, until risen and golden. Cool completely on a wire rack.

Step 5
Beat the butter and icing sugar together until smooth and creamy. Beat in the orange zest and spice. Pipe or spread on top the cakes, then finish off with edible cake decorations.

Christmas Cranberry & Orange Cup Cakes

Christmas Cranberry & Orange Cup Cakes

Flavoured with orange and cranberries for a hint of Christmas.

12

Serves: 12

22
MINS

Bake Time: 22 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

50g50g Dried cranberries
Finely grated zest and juice of 1 orange
200g7oz Trex
200g7oz Golden caster sugar
33 Large eggs, beaten
2 tsp2 tsp Vanilla extract
225g8oz Self-raising flour
Pinch salt

Decoration

200g7oz Butter, at room temperature
400g14oz Icing sugar
Pinch ground mixed spice
Edible cake decorations

METHOD

Step 1
Cover the cranberries with boiling water, then drain well. Place in a bowl with the orange juice (reserve the zest) and leave to soak for 30 minutes.

Step 2
Position an oven shelf in the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 12 paper cup cake cases into a cup cake tin.

Step 3
In a large mixing bowl, beat together the Trex and sugar until light and fluffy, using a wooden spoon or a hand-held electric mixer. Gradually beat in the eggs. Stir in the vanilla extract and drained cranberries.

Step 4
Sift in the flour and salt and fold in gently using a large metal spoon. Share the mixture between the paper cases. Bake for 20-22 minutes, until risen and golden. Cool completely on a wire rack.

Step 5
Beat the butter and icing sugar together until smooth and creamy. Beat in the orange zest and spice. Pipe or spread on top the cakes, then finish off with edible cake decorations.

BAKE MODE

WHY NOT TRY ...