Cranberry & Almond Cupcakes
- BAKE: 25
- SERVES: 18
Method (Makes 18)
Place the cake mix, water, oil, mixed spice and zest and juice of 1 orange into a bowl and mix to a smooth batter, beating for 1-2 minutes.
Add the grated marzipan and dried cranberries and mix until evenly dispersed.
Divide between 18 muffin cases approximately 65g in each.
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until golden in colour and firm to the touch.
Allow to cool completely before decorating.
Sift the icing sugar into a bowl and add the butter and cream cheese.
Beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny.
Spread the cream cheese topping onto each of the cupcakes and then decorate with grated orange zest on top.
“Hi, I have received my order first thing today arrived in perfect order. Brilliant service provided by yourselves, fabulous products too. Have tried for a long time to buy them in the merseyside area and no one stocks them. Many thanks. ”Jan Cowell
These delightful little cakes are great anytime of year with their fruit and spices - ring the changes with other dried fruits Deb the Bread