Cosmo

INGREDIENTS

125g dried cranberries

3 tablespoons cointreau liqueur

225g unsalted butter, softened

225g caster sugar

pinch salt

2 unwaxed oranges, finely zested

4 medium eggs

225g self-raising flour

60ml Plain syrup, orange and cointreau variation

Basic cream cheese frosting, orange and cointreau variation

METHOD

Soak the cranberries in the Cointreau liqueur, cover the bowl with clingfilm and leave to infuse overnight.

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and zest in a bowl and cream until pale and fluffy. Beat the eggs lightly in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2-3 tablespoons of flour to rebind it. Once all the egg has been added, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full. Drain the cranberries, reserving the liquid (use this to make the syrup). Divide the cranberries evenly and drop into the cupcakes.

Bake for 15–20 minutes, depending on your oven. They are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife into each sponge; it should come out clean. Leave to rest for a few minutes outside of the oven and brush the tops with syrup. Remove them from the trays and leave to cool completely on a wire rack.

To decorate, use the orange and Cointreau cream cheese frosting and top with colourful sugar sprinkles.

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