When I first tried this recipe I did a bit of a boo boo! the recipe called for cranberries but I didn’t have any so I used sultanas instead, bigggggggggggggggggggggg mistake!!!!!!!, the sultans were too heavy for the cake mix and ended up sinking to the bottom of the tin boo hoo :(, when the cake came out the sultanas had a very bitter slightly burnt taste however the cake was actually very yummy and moist (the original recipe used lemons and not orange like I changed it to) if you fancy the lemon recipe use the adapted recipe below. I took this cake to work and I gave one of the slices to my colleague with the sultanas facing upwards and he actually thought it was really clever how I managed to get the sultanas at the top! lolol still makes me chuckle.

I wanted to change the recipe to make it more Christmasy so instead of using lemon, I used orange as they both work so well together and for the added twist I added some ground almonds yummmmmmmmmmy! but you don’t have to use the almonds.


Orange, cranberry and almond cupcakes with orange icing
Yields 24
Prep Time
20 min
Cook Time
12 min
Prep Time
20 min
Cook Time
12 min
  1. 175g – butter, softened
  2. 175g – caster sugar
  3. 175g – self-raising flour
  4. 3 – medium eggs
  5. Zest - 1 Orange
  6. 2tbsp – milk
  7. 100g – dried cranberries
  8. 65g – ground almonds
Orange syrup
  1. Juice – 1 Orange
  2. 4-6tbsp – granulated sugar
  1. 4-6 tbsp – icing sugar
  2. 1 tsp – freshly squeezed orange juice
  3. Flaked almonds
  4. Dried cranberries
  1. 1. Line a cupcake tray with paper cases and set aside.
  2. 2. Put all the ingredients apart from the cranberries in a bowl (the butter, sugar, flour, eggs, orange zest and milk in a bowl and beat until smooth then fold in cranberries.
  3. 3. Spoon the mixture 3/4 way full into cupcake case.
  4. 4. Bake in the centre of the oven for 12-15 mins at 190°C, or until the cake has risen and is firm to the touch in the centre. Remove from the oven.
  5. 5. Mix the syrup in a small bowl and while the cake is still hot, sprinkle with over each cupcake.
  6. 6. Leave to cool completely. Mix the icing together until smooth and thick and apply to each cupcake, then add cranberries and flaked almonds.
Adapted from Good to know recipes