300g (10½oz) self-raising flour
110g (4oz) caster sugar
135g (5oz) white chocolate chips
65g (2oz) dried cranberries
60g (2oz) butter, melted
180ml (6 floz) milk
2 tsp orange zest
To make the duo coloured icing, make a batch of butter icing, flavoured half with vanilla extract and coloured half with red food colouring
- Preheat the oven to 200°C/400°F/Gas Mark 6. 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 mins. Stand in the tins for 2 mins before transferring to a wire rack to cool.
Time: 15 mins