Cranberry and Toasted Almonds Cupcakes


Feels good to have time to blog again after what seemed like endless waves of fibre optic issues, toddler teething, shop hopping and festivals.

This beautiful recipe came from my baker friend Linda with whom I often exchange recipes, bakes and tips.
I could very much dedicate a whole section of my blog just for her Danish influenced recipes, many of which I have yet to trial out.

The recipe was originally baked in a loaf tin, which have been improvised slightly into cupcakes.

Cranberry with Toasted Almonds Cupcakes – with light fluffy buttercream.

Oven 175c – 25mins


28g  Sweetened Cranberries
24g Toasted Almonds Flakes
90g Soft brown sugar
60g Granulated sugar
165g Olive oil spread (I used Lidl’s own brand or Bertolli)
165g Self raising flour + 1 tbps. Plain flour
3 large eggs (Approx. 170-175g) (Lightly beaten)
1 tsp. b.p
1 tsp. Ground cinnamon
1 tsp. Vanilla essence

1. Sift flour, b.p, and cinnamon in a separate bowl.
2. Toss sweetened cranberries in spoonful of plain flour.
3. Beat sugars with spread till fluffy.
4. Add egg in 4 – 5 batches. Add spoonful of flour mixture as necessary.
5. Add in vanilla essence.
6. Sift and fold in flour mixture in 3 – 4 batches, use spatula to avoid over beating.
7. Spoon mixture to 1/3 of the cupcake case, sprinkle cranberries and toasted almonds. Repeat at 2/3, and cover the top with remaining mixture. I find this works best to spread and even out, compared to adding the almonds and cranberries directly into mixture.
8. Bake and cool before piping the icing over the top.

**I’ve pipped in homemade cranberry sauce in the centre of the cupcakes – which is optional. I of course underestimated the sourness of the cranberries and made batches with overpowering sourness. The sauce was made with ratio of 60g sugar: 20g of fresh cranberries (which is still sourish however works well with the whirls of buttercream).


Light buttercream – now this is a recipe for ‘bakers looking for less sugar but still can’t dream of giving up on buttercream yet!’

50g salted butter (softened)
40g Trex / Vegetable Fat
60g Icing Sugar
1 tsp. vanilla paste

As normal, cream butter and vegetable fat till light and fluffly (Approx. 5 mins on medium-high speed)
Add vanilla paste. On low speed,  mix in sifted icing sugar.

And before I get hidden again, Happy New Year everyone.


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