Cranachan Cupcakes!!

If you follow me on twitter or Facebook you will know why it's been so quiet on my blog lately, I am visiting my in-laws in Scotland. They live just outside of Inverness and the girls and I have been having a great time! Tomorrow we take the long journey home!

I have visited a few bakeries and have tried different food and I even managed to bake these cupcakes inspired by the traditional Scottish dessert Cranachan.

Unless you have been to Scotland or have a tie to it in other ways you may not know what Cranachan is. Today it is generally made with whipped cream, whiskey, honey (heather honey, preferably), and fresh raspberries, with toasted oatmeal soaked overnight in a little whiskey. Put together a bit like an ice cream sundae or Eton Mess.

I decided to make it into a cupcake by making honey oat cupcakes topped with a layer of raspberry jam, whipped cream, and fresh raspberries. If they weren't for my girls I would have added a little whiskey to the whipped cream. Or maybe even soaked the oats in a little whiskey before making them. These were inspired by Cranachan ice cream I tried at a sweet shop.

Cranachan Cupcakes:

100g porridge oats
100g self-rising flour
45g dark brown muscovado sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 medium egg
160ml milk
80ml vegetable oil
60ml honey

If you aren't using cupcake/muffin liners: lightly grease the muffin tin with a little extra oil, dust with flour and tap 
out extra flour. Pre-heat oven to 200C.

Mix the dry ingredients (oats, flour, sugar, baking powder, and salt) in a large bowl. In a separate bowl gently whisk the wet ingredients (egg, milk, oil, and honey) together.

Make a well in the dry ingredients and add the wet mixture and gently fold together until just combined.

Spoon into prepared tin 3/4 full and bake for 15-20 minutes turning the tin around half way through.

to finish:

Mackays Raspberry Preserves
300ml whipped cream + 1tbsp of caster sugar
1-2 tbsp of whiskey (optional)
6-12 fresh raspberries
pink sparkly sprinkles (optional)

Whip the cream with caster sugar and whiskey (if using). Spread a layer of jam on each of the cupcakes and pipe the whipped cream on top. Just put in a plastic bag and snip a corner off. Top with 1-2 raspberries and sprinkles (if using). Done!

notes: These cupcakes are my entry for rangecookers.co.uk Cupcake Creative Competition. #bakingwithMackays; Mackays Raspberry preserve; Cranachan; visit Scotland