A firm favourite in my Christmas Recipe Folder, these deliciously light cupcakes are always a hit. They are full of flavour and have an instant taste of Christmas. The first time I made these they disappeared before I could even try one, so that should tell you how good they are! I like to use simple decorations for my Cranberry and White Chocolate Cupcakes, but you could cut out fondant snowflakes, stars or even ivy leaves to embellish the top of yours.
Cranberry and White Chocolate Cupcakes
- 175g caster sugar
- 175g butter
- 175g self raising flour
- 3 eggs
- 1 teaspoon vanilla essence
- 2 tablespoon milk
- 1/2 teaspoon baking powder
- 25g white chocolate chips
- 25g cranberries
Preheat your oven to 160 degrees and place your cake cases in your muffin pan.
In a bowl beat together the butter and sugar. Then add in the egg and mix until light and fluffy.
Add the milk and vanilla essence, then carefully sieve in the flour and baking powder.
Mix in the cranberries and white chocolate chips, then divide into your cupcake cake cases. (Depending on the size of your cases you will probably get about 12)
Bake in the oven for 15-18 minutes or until your cake tester comes out clean
Vanilla Butter Cream Frosting
- 150g butter
- 300g icing sugar
- 1 teaspoon of vanilla essence.
Beat the butter until light and fluffy then gradually add the icing sugar. The more you mix the paler the icing will become.
Add in the vanilla essence then scoop into a piping bag. Swirl your icing on top of each cake and decorate with cranberries and a sprinkling of icing sugar.