- 300g self-raising flour
- 110g caster sugar
- 135g white chocolate chips
- 65g dried cranberries
- 60g butter, melted
- 180ml milk
- 1 egg
- 2 tsp orange zest
- Preheat the oven to 200°C/400°F. Line two muffin pans with 18 paper cases or baking parchment squares.
- Sift the dry cake ingredients into a medium bowl and stir in the remaining ingredients.
- Divide the mixture between the cases and bake for about 10 minutes. Stand in the tins for 2 minutes before transferring to a wire rack to cool.
Tip: We decorated these using our Duo Colour Icing Kit. We made a batch of butter icing, flavoured half with vanilla extract and coloured half with red food colouring, but you could simply top with vanilla butter icing.