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March 21, 2015 / mintcustard

Mini cranberry and lime drizzle cakes.

Mini cranberry and lime drizzle cakes.

Mini cranberry and lime drizzle cakes.

These little mini cranberry and lime drizzle cakes came about as a result of a set of happy accidents. I didn’t have any lemons, there was an open pack of dried cranberries in the cupboard that needed using up and my husband had walked inthrough the door after a trip to the US and we all know jet lag causes the munchies!

Mini cranberry and lime drizzle cakes.

3 large free range eggs weighed.

weight of eggs in self raising flour

weight of eggs in butter

weight of eggs in caster sugar

100g dried cranberries

1 lime zested and juiced

2 tbsp milk

icing sugar

How to…

  • Preheat the oven to 190c
  • Line a 12 hole muffin tin or individual tray bake tins with baking parchment squares.
  • Beat together the butter and sugar until pale and fluffy.
  • Beat in the eggs one at a time with a spoonful of flour.
  • Once all the eggs are beaten in fold in hte remaining flour and the cranberries.
  • Slacken the mixture with 2 tbsp milk and 1 tbsp lime juice.
  • Fill each paper two thirds full.
  • Bake for 20 minutes or until a skewer comes out clean.
Mini cranberry and lime drizzle cakes cooling.

Mini cranberry and lime drizzle cakes cooling.

  • Allow to cool for a short while.
  • Take 1 tbsp of juice and 1 tbsp of caster sugar. Drizzle the warm cakes with the syrup.
  • Mix up the remaining juice with enough icing sugar to make a thickish paste. Drizzle onto the cakes and scatter with the lime zest to finish.

Put on the kettle and indulge yourself with a big cup of tea.

Mini cranberry and lime drizzle cakes.

Mini cranberry and lime drizzle cakes.

 

 

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