Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush.
How To Make Belvoir Fruit Farms Cranberry Cupcakes:
Prep: 20 mins Cook: 20-25mins
150g/5oz plain flour
100g/4oz caster sugar
7.5ml/1 1/2 tsp baking powder
100g/4oz soft butter
75ml/5tbsp Belvoir Cranberry cordial
2 large eggs
For The Icing:
225g/8oz icing sugar
75g/3oz soft butter
30ml/2tbsp cranberry cordial
pink sprinkles to decorate
1.) Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4.
2.) Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.
3.) Sift the flour, sugar and baking powder together into a large bowl.
4.) Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together.
5.) Once it has come together whisk on top speed for 1 minute.
6.) Divide the mixture between the cases, filling each two thirds full.
7.) Bake for 20-25 mins or until risen and firm to the touch. Cool in the tray for a few minutes before transferring to a wire rack to cool completely.
For The Frosting:
1.) Sift the icing sugar into a large bowl, add the butter and cranberry cordial and use the electric whisk on slow, to bring the ingredients together.
2.) Then increase the speed and whisk for 1 minute or until the mixture is fluffy.
3.) Use a round-bladed knife to spread, or piping bag fitted with a star-shaped to pipe each cupcake with the icing and decorate with sprinkles or your choice of toppings.
Belvoir Fruit Farms Raspberry Blush:
50ml Hendricks Gin
3 Lime Wedges
15ml Raspberry & Rose Cordial
75ml Lychee Juice
1.) Add all ingredients to a cocktail shaker and shake with plenty of ice.
2.) Strain into a hiball glass over fresh cubed ice.
3.) Garnish with a lychee and raspberry on a stick.
4.) What do you think of this Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush recipe?
Fancy trying it out?
Recipe and photo credits- Belvoir Fruit Farms.
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