Cranberry Cupcakes

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.

Chef's Note & Story

For a 'think pink' cupcake, take 45ml/3tbsp of the icing and add a couple of drops of food colouring. Spoon into a greaseproof paper piping bag and snip off the end. Pipe a ‘ribbon loop' shape on top of each cake.