Ingredients
2 eggs
150g butter, softened
150g caster sugar
150g self raising flour
1 tsp baking powder
3 tbsp milk
1 tsp orange extract
50g cranberries, chopped
150g butter, softened
150g caster sugar
150g self raising flour
1 tsp baking powder
3 tbsp milk
1 tsp orange extract
50g cranberries, chopped
To Decorate
75g butter softened
150g icing sugar
½ tsp orange extract
200g red fondant icing (or use white and red food colouring)
300g white fondant icing
200g blue fondant icing (or use white and blue food colouring)
50g orange fondant (or use white and orange food colouring)
Edible eyes (available in Tesco)
White icing pens
150g icing sugar
½ tsp orange extract
200g red fondant icing (or use white and red food colouring)
300g white fondant icing
200g blue fondant icing (or use white and blue food colouring)
50g orange fondant (or use white and orange food colouring)
Edible eyes (available in Tesco)
White icing pens
Method
- Preheat the oven to 160C Fan .
- Line a 12 hole muffin tray with paper cases.
- Measure the eggs, butter, caster sugar, flour, baking powder, milk and orange extract into a mixing bowl.
- Whisk until light and fluffy . Add the cranberries.
- Spoon into the paper cases.
- Bake for 20 minutes until light golden brown and well risen.
Leave to cool.
