Orange and Cinnamon Cup Cakes

1. Heat the oven to 180°C, Gas mark 4. Line a 12 hole bun tin with festive paper cases, or use a small size bun hole tin for 24 cases.

2. Beat together the butter and Fruisana until light and creamy then gradually work in the eggs and orange zest. Sift together the flour and cinnamon and using a large metal spoon, fold into the mixture followed by the milk and finally the cranberries.

3. Spoon into the paper cases. The mixture should come almost to the top. Bake for about 15 minutes until the top feels springy and firm.

4. Remove, cool for 5 minutes then lift out the cup cakes onto a wire rack to cool completely.

5. Make the icing by mixing just enough orange juice into the sifted icing sugar to make runny paste. Drizzle this over the cup cakes then press your choice of decorations on top. Allow the icing to dry before packing.

Makes 12 normal cup cakes or 24 mini size

75g softened butter
100g Fruisana Fruit Sugar
2 medium free range eggs, beaten
Grated zest 1 orange
175g self raising flour
1tsp ground cinnamon
4tbsp milk
75g bag dried cranberries

Topping

75g icing sugar, sifted
About 1 tbsp fresh orange juice
Decorations of choice, e.g. silver or coloured balls, Christmas sugar figures etc