Belvoir Fruit Farms Cranberry Cupcakes And Raspberry Blush....

Belvoir Fruit Farms Cranberry Cupcakes...

Prep: 20 mins Cook: 20-25mins Makes 12

 Ingredients:


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

 Method

1 Preheat the oven to 180C/Fan 160oC/350oF/ Gas Mark 4. Line a 12 hole deep muffin tin with large paper cases and place the tin on a baking tray.

2 Sift the flour, sugar and baking powder together into a large bowl. Add the butter, cordial and egg, then use an electric whisk on slow to blend the mixture together. Once it has come together whisk on top speed for 1 minute.

3 Divide the mixture between the cases, filling each two thirds full. Bake for 20-25mins 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.

4 For the frosting: 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. Then increase the speed and whisk for 1 minute or until the mixture is fluffy.

5 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

Ingredients:

50ml Hendricks Gin

5 Raspberries

3 Lime Wedges

15ml Raspberry & Rose Cordial

75ml Lychee Juice

Method

Add all ingredients to a cocktail shaker and shake with plenty of ice, strain into a hiball glass over fresh cubed ice and garnish with a lychee and raspberry on a stick.

Credits to : Belvoir Fruit Farms