A simple orange cupcake filled with juicy cranberries and topped with an orange Cointreau buttercream frosting. This recipe is surprisingly quick and easy to make and with the cranberries, orange and Cointreau flavours together, this sweet bake makes the perfect Christmas bake!
Although it may sound slightly more complicated than other recipes, this cake could not be simpler to make. Whenever I’m using dried fruit in a batter, I always soak it in boiling water, normally straight from the kettle, for about 15 minutes prior to adding them to the recipe. This helps to plump up the fruit and makes it nice and juicy for the recipe. This cake has a simple batter using the all in one method. Meaning that you add the butter, sugar, eggs and flour to a bowl and mix it all together. Once this is made, simply add in the fresh orange zest, stir through the strained cranberries and mix everything together. I’ve added 70g of dried cranberries to this cake. This leaves them filled with cranberries, so that you get a few juicy berries with every bite. But if you want a little less then feel free to adjust the amounts to your preference.
Cranberries
Once the cakes are all cooked and you’re waiting for them to cool you can start to make the frosting. The base of this icing is my super simple buttercream frosting, but with a twist. Instead of adding milk to the batter, I’ve added orange Cointreau. This gives the cake that perfect little Christmas twist. I’ve only added 1 ½ teaspoons, to give the perfect subtle kick, but again, feel free to adjust to your preference. Although this is a liquor it isn’t very strong at all, and you can’t even tell that there’s a hint of alcohol in there. Adding some orange zest here helps to bring out the flavour from the Cointreau and ties all the different flavours together perfectly.
This icing is thick enough to be piped, if you wish. Or alternatively you can add a spoonful on top of your cake and using a butter knife or spatula, ‘smear’ the icing down on to the cake.
Ingredients
- 60 g / 2 oz Butter
- 45 g / 1.5 oz Sugar
- 60 g / 2 oz Self-Raising Flour
- 1 Egg
- Zest of 1/2 an Orange
- 1 teaspoon Fresh Orange Juice
- 70 g Dried Cranberries, soaked in boiling water for 15 minutes
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Start by soaking the dried cranberries. Place the cranberries into a boil and cover with boiling water, leaving for 15 minutes. After this time, drain the cranberries and allow to cool completely.
- Place the margarine, sugar, eggs, self-raising flour and egg into a bowl and using an electric mixer, blending until fully combined.
- Add the orange juice and orange zest and mix everything together.
- Stir through the drained cranberries and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the icing.
- I love adding my Orange Cointreau buttercream frosting on top, but feel free to top with your desired icing.
Notes
Store any leftovers in an airtight container in a cool dry place for up to 2 days.
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