The last of the cocktail cupcakes - a summertime favourite, Sex on the Beach. These were the first to go, and the cherry tops it off perfectly!
For the sponge:
200ml cranberry juice
125g unsalted butter
350g self raising flour
240g caster sugar
1.5 tsp baking powder
2 large eggs
50ml Peach Schnapps
Zest of an orange
Juice of 1/2 an orange
For the frosting:
60g unsalted butter
250g icing sugar
25ml Peach Schnapps
Few drops pink food colouring
Glacier cherries and cocktail sticks to decorate
Preheat your oven to 180c and line your muffin tray with cases.
Mix the butter and cranberry juice in a small sauce pan over a medium heat, until the butter has completely melted.
Remove from the heat leave for a couple of minutes to cool.
In a large mixing bowl, mix the eggs and sugar, beating well.
Add the cranberry mixture to the bowl and stir until just combined.
Now, sift the flour and baking powder into the bowl and fold into the mixture, making sure it's well combined.
Add the Peach Schnapps and the orange zest and juice and mix until the zest is evenly distributed.
Spoon the mix into the cases and bake for 20-25 minutes, until just firm to the touch and a skewer inserted in the middle of a cake comes out clean. Leave on a wire rack to cool.
To make the frosting, put the butter and half of the icing sugar in a bowl and cream together.
Add the Peach Schnapps and food colouring and mix in well, before stirring in the remaining icing sugar.
Pipe the frosting onto the cupcakes and to decorate, skewer a glacier cherry onto a cocktail stick and poke into the sponge.