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Apple Cranberry Cupcake

Quiche 'n' Tell
A fruit-packed and allspice-scented cupcake
Prep Time 20 mins
Total Time 45 mins


  • 55 g butter
  • 1 egg
  • 100 g sugar
  • Grated rind of 1 large orange
  • 125 ml freshly squeezed orange juice
  • 140 g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp cinnamon powder
  • 1/2 tsp allspice powder
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1-2 dessert apples chopped into small pieces
  • 170 g fresh or dried cranberries
  • 55 g walnuts chopped


  • Preheat the oven to 180 degrees C and lightly grease 12 cupcake cases.
  • Gently melt the butter over low heat and cool. Beat an egg and whisk the butter into it till combined. Whisk in the orange juice, rind and sugar.
  • In a large bowl, sift together the flour, soda bicarb, baking powder, spices and salt. Make a well in the centre and pour in the liquid mixture. Mix lightly until just combined. Now tip in the fruits and walnuts and mix (again, do not over mix).
  • Fill the cups three quarters full and bake for 20-25 minutes till the tops are golden and a toothpick when inserted comes out clean. Cool on a rack.