Cranberry vodka
This bittersweet fruity vodka is best served well chilled in shot glasses. It can also be made with other berries like blackcurrants or strawberries.
Cranberry ripple cheese-cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 250g digestive biscuit
- 100g buttermelted
- 600g soft cheese
- 2 tbsp plain flour
- 175g caster sugar
- dash vanilla extract
- 2 eggsplus 1 yolk
For the ripple
- 400g cranberriesfresh or frozen
- 100g icing sugarplus extra for dusting
Nutrition: per serving
- kcal412
- fat25g
- saturates14g
- carbs44g
- sugars31g
- fibre2g
- protein6g
- salt1glow
Method
step 1
First make the ripple by putting the cranberries and icing sugar into a shallow pan and cooking down over a mediumhigh heat for 10 mins until the berries collapse into a thick and sticky sauce. Turn off the heat and leave to cool.
step 2
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with 12 muffin cases. Crush the biscuits in a plastic bag or whizz in a food processor, then mix with the melted butter. Divide between the muffin cases and press down with your fingers. In a separate bowl, mix the soft cheese with the flour, sugar and vanilla extract, then gradually beat in the eggs and yolk until smooth. Ripple the berry mix through the cheese, being careful not to over-mix. Spoon the mix into the cases and smooth the tops with the back of the spoon. Bake for 30 mins, leave to cool, then chill in the fridge until completely cold.
step 3
To serve, peel the cases off the cakes, if you like, then dust with icing sugar. Serve piled up on a nice dish for everyone to help themselves.
