Recipe

• 1

  Heat the oven to 180C/160C fan/gas 4 and fill a 24 mini muffin tray with cases.
• 2

  Using a stand mixer, beat together the stork and caster sugar until pale and fluffy.
• 3

  Then, one at a time, whisk in the eggs until fully incorporated. (If it curdles don’t worry, when you add the flour it will be fine.)
• 4

  Add in your vanilla extract and self-raising flour. Whisk until just combined.
• 5

  Cut your Milkybar block and dried cranberries into small chunks and gently fold them in with a spatula.
• 6

  Spoon the batter into your cupcake cases.
• 7

  Bake for 13-15 minutes, until they spring back when touched and a skewer comes out clean.
• 8

  Leave to cool completely on a cooling rack.
• 9

  To make the icing, firstly whisk the softened butter until soft and pale.
• 10

  Then, add in the vanilla extract and icing sugar, in several increments.
• 11

  Whisk together until smooth.
• 12

  If needed, whisk in 3 tbsp milk to loosen the icing a little.
• 13

  Put your icing into a piping bag with a small star nozzle.
• 14

  Take your cooled cupcake and pipe some icing on to each one.
• 15

  Finish your cupcakes by sprinkling some freeze-dried cranberries on top!