Cranberry and Lemon Cupcakes

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I got this recipe from the Hummingbird Bakery cupcake recipe book, I think this book is great but there are lots of recipes that have some strange ingredients so I haven’t made many but these are lovely and don’t use anything unusual. Their recipes always use a lot of sugar, which I find strange but they taste lovely. Cupcakes are my favourite as I don’t feel as guilty eating one as they so small and cute, even if I do load them up with icing. This recipe is slightly different from the book as its how I like to do them.

Ingredients.

  • 80g butter
  • 280g sugar
  • 240g self raising flour
  • Pinch of Salt
  • Zest of 2 lemons
  • 240ml milk
  • 2 large eggs
  • 2 tsp vanilla essence
  • 100g dried cranberries

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  1. Preheat oven to 180 degrees and line either a large 12-hole muffin tin or a small 24-hole muffin tin with paper liners
  2. Using an electric whisk beat together the butter and sugar until fluffy. Then beat in the flour, salt, and lemon zest on a low-speed until it resembles breadcrumbs.
  3. Mix together the milk, eggs, and vanilla in a jug and using a fork. Pour three-quarters of this mixture into the dry ingredients and mix together on a low speed. Increase speed to medium and keep mixing until smooth and thick. Scrape down the sides of the sides of the bowl, add the remaining milk mixture and continue to beat until all the ingredients have been mixed in and the batter is smooth once again.
  4. Chop the cranberries into smaller pieces and lightly coat with extra flour to stop them from sinking in the mixture and then stir them in by hand.
  5. Fill each muffin case up to two-thirds full with the batter. Bake for 18-20 minutes or until cupcakes are risen and when tested with a skewer it comes out clean. Leave them in the tin to cool a little, then transfer to a wire rack to cool completely before icing.

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  1. For the Icing I didn’t follow the recipe as I always find it makes way to much so I just improvise.
  2. I add around 50g of butter and a big sprinkle of icing sugar then mix together with a fork. Keep adding icing sugar until it’s quite a think icing.
  3. Add the juice of one lemon, or however much as you like the taste of. This will make it softer and easier to spread on the cakes. If you don’t have enough icing keep adding sugar and lemon and make it however you like.
  4. To ice the cakes there are many different techniques. You can use a piping bag and make roses on the top by spiraling outwards from the middle or spiral inwards to make the classic twisted effect. If you don’t have piping bags or don’t want them to have that effect you can just put dollops of icing on the top or use a knife to smooth it on, however you do it they will taste lovely!
  5. Enjoy!

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