Cranberry and Milkybar® Mini Muffins

Method

1. Heat the oven to 180C/160C fan/gas 4 and fill a 24 mini muffin tray with cases.
2. Using a stand mixer, beat together the stork and caster sugar until pale and fluffy.
3. Then, one at a time, whisk in the eggs until fully incorporated. (If it curdles don’t worry, when you add the flour it will be fine.)
4. Add in your vanilla extract and self-raising flour. Whisk until just combined.
5. Cut your Milkybar block and dried cranberries into small chunks and gently fold them in with a spatula.
6. Spoon the batter into your cupcake cases.
7. Bake for 13-15 minutes, until they spring back when touched and a skewer comes out clean.
8. Leave to cool completely on a cooling rack.
9. To make the icing, firstly whisk the softened butter until soft and pale.
10. Then, add in the vanilla extract and icing sugar, in several increments.
11. Whisk together until smooth.
12. If needed, whisk in 3 tbsp milk to loosen the icing a little.
13. Put your icing into a piping bag with a small star nozzle.
14. Take your cooled cupcake and pipe some icing on to each one.
15. Finish your cupcakes by sprinkling some freeze-dried cranberries on top!