Lauren's Cranberry and Orange Cupcakes

It's tea time at the COOK Kitchen and Lauren from our food department (who is a bit of a Domestic Goddess of the Nigella variety) likes to fatten us up on Fridays. Today was no exception. If ever there was a reason to come into the office on a Friday - this is it.

These cupcakes are perfect if you were a fan of our Cranberry and Orange Sponge Pudding and have been missing it in its absence during the summer. The good news is that it will return in the winter and in the meantime you can alleviate any withdrawl symptoms with these little babies. Lauren's been persuaded to share the recipe if you're in need of an interim 'fix'...

Cranberry & Orange Drizzle Cupcakes – Makes 18

Ingredients

• 225g unsalted butter, softened
• 225g caster sugar 4 free-range eggs
• 225g self-raising flour
• 125g dried cranberries, dusted in flour
• 1 orange, zest & juice

For the topping

• 50g caster sugar
• 50g icing sugar
• 1 orange, juice & zest
• 1 lemon, juice & zest

Preparation method:

• Preheat the oven to 180C/350F/Gas 4.  Line a muffin tin with paper cases.
• Cream the butter and sugar together in a large bowl until the mixture is light and fluffy. Beat in the lemon juice, then the eggs, one at a time, then fold in the flour until well combined.
• Fold the cranberries and orange zest into the mixture and carefully spoon into the paper cases and bake for about 18 minutes, or until a skewer inserted into the middle of the cakes comes out clean.
• Meanwhile for the icing, mix the sugars and fruit juices together in a bowl until smooth and glossy. Mix the orange and lemon zests together in a separate bowl.
• Once the cakes are cooked through, remove them from the oven and pierce holes all over the top of the cakes.
• Spoon the sugar mix on top of the cakes; just enough so it doesn’t overflow down the sides of the cases. Sprinkle the top of each cake with a little zest for decoration. Transfer onto a wire rack to cool and then enjoy with a hot mug of tea.