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

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. 
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. Bake for 20-25mins or until risen and firm to the touch. 
7. 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:

Ingredients:

• 50ml Hendricks Gin
• 5 Raspberries
• 3 Lime Wedges
• 15ml Raspberry & Rose Cordial
• 75ml Lychee Juice

Method:

1. 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.

Recipe and photo credits- Belvoir Fruit Farms