It’s St Andrews Day today, and I’ve got a Cranachan Cupcake recipe to share with you!
But first though, I wanted to do a little Scottish ingredient/recipe round up!
For starters, you can’t beat a bowl of Cock-a-Leekie soup, and here’s a fab one from Emi’s Good Eating. Emi spends her time between London and the Highlands, and I’d recommend you take a look at her recipe (and the rest of her blog!)
For main courses, I have two suggestions. Firstly, this scottish lamb pot roast sounds amazing – they got me at caramelised onions and parnsips! Or, if you’re an Irn-Bru fan and have a slow cooker, why not try out this Irn Bru Pulled Pork recipe from Foodie Quine?
Finally, here’s my dessert recipe for Cranachan Cupcakes!
- 100g unsalted butter kept at room temperature
- 100g golden caster sugar
- 2 eggs
- 100g self-raising flour
- 1 tbsp milk
- 2 tbsps of rolled oats
- 75g raspberries (should be about 18 in number)
- 1 tbsp of honey (see notes)
- Icing sugar – a pinch or two for dusting
- 150ml double cream
- 1 tbsp whisky (see notes)
- 4tbsps icing sugar
- pink food colouring powder (optional)
- to decorate – 75g of raspberries and a drizzle of honey
- Preheat your oven to 170c (fan) and line a cupcake tray with 6 muffin cases.
- Firstly start to cream your butter using a mixer or electric beaters, and add the sugar in. Continue to beat until the butter and sugar is creamy.
- Add in your eggs, one at a time, alternating with a spoonful of flour to avoid curdling.
- Add the rest of the flour, and continue to beat until just mixed. The mixture will seem quite heavy, so add in the milk which will slacken the mixture just a little.
- Turn your mixer down to the lowest setting, and add in the rolled oats, and mix until combined.
- Spoon your mixture into the cases in the cupcake tray, and press three raspberries per cupcake into the mix. The cake batter will rise around the raspberries as it bakes.
- Bake for 20 minutes. If not baked (you can test by inserting a skewer cocktail stick into a cupcake – if it comes out clean of crumbs, it’s done, if not, put back into the oven for another 3-4 minutes).
- Leave to cool until absolutely cold, and then dust with icing sugar.
- Meanwhile, to make your whisky cream, beat your cream into soft peaks, adding the icing sugar at regular intervals.
- Once the cream mix is at soft peaks, lightly stir in the whisky (and the food colouring powder if using)
- Fill a piping bag with the cream and pipe a round that doesn’t quite cover the whole cake.
- Position your raspberries on the icing, and drizzle with honey.