Christmas Cranberry & Orange Cup Cakes
12
22
MINS
MINS
Metric
Imperial
INGREDIENTS
| 50g | Dried cranberries |
| Finely grated zest and juice of 1 orange | |
| 200g | Trex |
| 200g | Golden caster sugar |
| 3 | Large eggs, beaten |
| 2 tsp | Vanilla extract |
| 225g | Self-raising flour |
| Pinch salt |
Decoration
| 200g | Butter, at room temperature |
| 400g | Icing sugar |
| Pinch ground mixed spice | |
| Edible cake decorations |
Method
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.
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.
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.
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.
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.
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