Its quite a fresh tasting recipe thanks to the lemon. I have called it Zestive because of the zesty lemon and the festive cranberries. They also look quite festive as the frosting looks like snow. I used some pink fairy sprinkles to decorate these cakes (as I was making them for a girl who loves pink). I haven't included this in the recipe as it is purely optional and doesn't affect the taste of the cakes in any way.
However I included the step which involves using cranberries in the frosting instead and this works really well. This recipe does use a lot of butter but it really is so worth it!
Line a cupcake tin with cake cases. Preheat oven to 180 C
Get a mixing bowl. Cream the butter (240 g) and sugar together until it is soft and fluffy - using a spoon or electric mixer.
Add the eggs one at a time, mix very well after each egg has been added.
Tip: If the mixture curdles (looks lumpy) stir in a tablespoon of sifted flour before adding the next egg.
Stir in the vanilla extract, 100 g dried cranberries and 2 tsp lemon zest.
Tip: If you like your cakes to be very lemony you can add some of juice from the lemon (about a desert spoonful but you should adjust according your personal preference)
Add a pinch of salt to the flour. Sift the flour into the mixture. Fold the flour into the mixture with a large spoon or spatula.
The mixture is just right when you can hold a spoon of the mixture over the mixing bowl and it drops down quite easily.
If it is too thick add a splash of milk (by folding the milk in gently).
Divide between the cake cases giving the mixture room to rise - so about halfway to two thirds up the side of the cake case.
Bake for 16-20 minutes. They are ready when you can stick a skewer into the middle of a cake and it comes out clean.
Make the frosting. Mix together the icing sugar and butter by hand or with an electric mixer. Then add the milk a little at a time. Stirring well in between each time you add a bit. Then add 1 tsp of lemon zest and 1 tbspn of dried cranberries.
When the cakes are cool you can frost them. Divide the frosting between the cakes using a knife or the back of a spoon. If the frosting is a little firm then dip the knife or spoon in hot water before spreading over the cakes. If it is too runny add a little cornflour or more icing sugar.
Eat and enjoy.
190 C is gas mark 5.
I used quite large cases, so adjust the time for small cupcakes.
If the mixture is really thick then add a little milk to loosen it up.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.