My kind of detox
New year, new you. That’s the theory, isn’t it? The blogosphere is full of resolutions and commitments to change and tips for dieting and detoxing and how to be a better, slimmer, happier, healthier person. If that’s what you’re looking for, I’m afraid you’ve come to the wrong place: it may be a new year but I’m still all about the CAKE. No matter how healthy you try to make it, cake is still cake! These cranberry and orange cupcakes from my new favourite cupcake book are somewhat amusingly described as “a healthier alternative to all the rich food around during the Christmas period” so consider them my nod to the new year detox.
Primrose Bakery cranberry and orange cupcakes
1. In a large mixing bowl beat 2 large eggs and 200g caster sugar with an electric hand mixer for 3-5 mins until light and fluffy.
2. Slowly pour in 100g corn oil a little at a time, beating well after each addition. Do the same with 135ml sour cream and 1 tsp vanilla extract, then incorporate the grated zest of one orange.
3. In a separate bowl, sift together 228g plain flour, 1/2 tsp baking powder, 1/4 tsp bicarbonate of soda, 1/4 tsp salt and 1 tsp ground cinnamon then add to the batter and beat well.
4. Finely chop 140g fresh or frozen cranberries – and if anyone has any suggestions of how to do this (without one of these) without little bits of cranberry flying all over your kitchen I would love to hear them! – and gently fold them into the mixture.
5. Spoon the mixture into 12 large cupcake cases and bake at 150 degrees c/gas mark 2 for about 25 mins until slightly raised and golden brown, then allow them to cool enough that they don’t burn your mouth as you gobble them all up.
UPDATE: I made a second batch of these and just chucked the cranberries in the blender and gave them a few pulses and it did the job perfectly and with much less mess! Thanks to Charlotte for the suggestion!