Orange and Cranberry Cupcakes

A clasic Orange Cupcake with tangy Cranberry twist. The vibrant red from the cranberries will look great for Valentines day 

Makes  12 regular cupcakes

  • 110g unsalted butter, at room temperature                     
  • 225g caster sugar                                                               
  • 2  large eggs                                                                       
  • 150g self-raising flour, sifted                                                 
  • 125g plain flour, sifted
  • 90ml  milk, at room temp
  • Juice of 1 large orange
  • Grated zest of 1 large orange
  • 200g dried cranberries
  • Simple Icing - Orange Flavour
  • 350g Simple Icing Royal Icing
  • 70ml freshly squeezwd orange juice
  • Orange Colour (optional)

Preheat the oven to 160C (fan)/180C/350F/gas mark 4 and line a muffin tray with cupcake cases.

Place the cranberries and orange juice in a bowl and leave to soak for at least one hour.

In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take approx 3 – 5 mins using an electric hand mixer.  Add the eggs, one at a time, mixing for a few minutes after each addition.

Combine the two flours in a separate bowl.  Strain the cranberries, reserving the juice and adding this to the milk.  Add one-third of the flours to the creamed mixture and beat well.  Pour in one-third of the milk mixture and beat again.  Repeat these steps until all the flour and milk have been added, incorporating the orange zest and cranberries with the last third of flour.  Don’t worry if the mixture starts to curdle: simply add another spoonful of plain flour and beat well.

Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.  Bake in the oven for 25-30 minutes.  To check they are cooked, insert a skewer into the centre of one of the cakes, it should come out clean.

Remove from the oven and leave the cakes in their tins for about 10 minutes before carefully placing on a wire rack to cool. 

Once they are completely cool, ice the cupcakes with Simple Icing.

Simple Icing:  Place one pack of Simple Icing in a large mixing bowl.   Add 70ml orange juice and using an electric mixer wet the powder at slow speed, then beat at high speed for 4 mins.