4oz / 125g butter
1/2 cup (4oz)/ 110ml canola oil (any vegetable oil)
1 3/4 cups / 375g sugar
1 heaped tblspn cocoa
1/2 cup unsweetened, unconcentrated cranberry juice
2 cups self raising flour
1 cup buttermilk (or 1 cup milk with 1 teaspoon lemon
juice, let sit few minutes)
1 tspn baking soda
1 cup dried cranberries
1 lb / 450g cream cheese
zest 1 orange, 1 lemon
2 cups icing (confectioners) sugar
1-2 tspns lemon juice
time: 20minutes active,
20 minutes each batch, makes about 30
you will need:
cranberry velvet cupcakes with cream cheese frosting
Kids want two things on Christmas; presents and desserts. Stuff the turkey.
So, much as I love my pudding, I decided to let my two guests have a little fun with dessert.
Knowing that Kate (5) and Emmy (3) would be itching to get into the presents under the tree, I made a tower of cupcakes for dessert and whilst the adults sat down and ate dinner, the girls used coloured icing pens to decorate the cupcakes.
preheat the oven to 400f / 200c
cream the butter, sugar and canola oil in a large mixing bowl
add eggs one at a time
add the cranberry juice and cocoa, beat to combine.
add the flour, buttermilk and baking soda. Beat until batter feels light and velvety (a couple of minutes), Add the cranberries and stir to incorporate.
bake in cupcake pans for about 15-20 minutes, they are done when they start browning on top and surface stays firm when tapped lightly.
These cakes are light and fragile. Quite delicious and
the mix makes about 30...perfect as this gives you 2
dozen to fill a cupcake tower with a few spare for
place cream cheese (room temp) and zest into a large mixing bowl
beat with electric beaters until cream cheese had increased in volume.
add half of the
confectioners sugar and beat until incorporated, Add
the rest. continue beating as you add the lemon juice.
Beat 1-2 minutes further until velvety and light.