Island Life Magazine Ltd December/January 2018 | Page 121

Food and drink
Cranberry & orange cupcakes
with lemon buttercream
Recipe by Gladys May Cakery
Makes 10 cupcakes
Ingredients Method
For the cupcakes: For the cupcakes:
120g caster sugar 1. Preheat the oven to 180ºC. Beat
together the sugar, butter and
orange zest using an electric
mixer until pale and fluffy.
120g butter/baking spread
2 eggs
120g self raising flour
Zest of 1 orange
75g dried cranberries
Lemon buttercream:
200g softened butter
400g icing sugar (approx)
1 tbsp lemon curd
2. Incorporate the eggs one by one
whilst mixing until they are fully
combined.
3. Fold in the flour using a spoon
or spatula, followed by chopped,
dried cranberries, then divide the
mix between the cupcake cases.
4. Place in the oven for 10-15
minutes until a cocktail stick
inserted into the middle comes
out clean.
Lemon buttercream:
5. Beat the butter until pale then
add icing sugar and continue
to mix on high for a couple of
minutes until fluffy.
6. Add the lemon curd and
food colouring (if using) until
thoroughly combined and
pipe onto cooled cupcakes,
decorating as desired.
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