Lemon Cranberry Faerie Cakes
Faerie cakes are what cupcakes are called in the UK. In the US, those of us with roots in Celtic culture often use the name 'faerie cake' when referring to cupcakes that have dried or fresh fruit baked into them. You can use a cake batter from scratch if you wish to, but I find it more convenient and less expensive to use a prepared mix and frosting.
Faerie cakes are what cupcakes are called in the UK. In the US, those of us with roots in Celtic culture often use the name 'faerie cake' when referring to cupcakes that have dried or fresh fruit baked into them. You can use a cake batter from scratch if you wish to, but I find it more convenient and less expensive to use a prepared mix and frosting.
- Carbohydrate 34.8764 g
- Cholesterol 70.5 mg
- Fat 13.8905166666667 g
- Fiber 0.142499995231628 g
- Protein 3.33041666666667 g
- Saturated Fat 1.6772565 g
- Serving Size 1 1 Serving (81g)
- Sodium 130.675416666667 mg
- Sugar 34.7339000047684 g
- Trans Fat 0.594179833333331 g
- Calories 272 calories
Step-by-step
- Preheat oven to 350° (325° for coated pans).
- Prepare muffin tins with paper cups for 24 cakes.
- In medium deep mixing bowl add cake mix, water, oil, and eggs.
- Beat on low speed until combined, then on medium speed until completely blended, 2-3 minutes.
- Reserve 36 dried cranberry pieces.
- Stir in remaining cranberry pieces.
- Fill muffin tins 2/3 full.
- On top of each muffin add a very small spoonful of cranberry sauce.
- Bake 25-27 minutes or until toothpick inserted into cake comes out clean.
- Let cool 10 minutes, then transfer to rack to cool thoroughly.
- Frost with lemon buttercream frosting and decorate with reserved cranberry bits.
Boxes of dry mix omit the structural role eggs play when beaten into batter at medium speed for precisely two to three minutes. Air bubbles incorporate during this stage, expanding in the 350-degree oven before the starches set, which prevents a dense crumb. Dried sweetened cranberries absorb surrounding moisture as the cakes bake, softening their texture while releasing localized bursts of concentrated sugar into the surrounding crumb. Acidity from the lemon flavoring counteracts the high sugar content, brightening the overall profile without curdling the emulsion. Dropping whole berry sauce onto the unbaked batter introduces pockets of pectin-rich fruit that remain distinct from the surrounding sponge, contrasting sharply with the fluffy exterior. Allowing the baked cakes to rest in their tins for exactly ten minutes lets residual steam finish cooking the center before transferring them to a wire rack stops the cooking process entirely. Cooling thoroughly prior to applying the prepared lemon buttercream frosting keeps the fats from melting into a translucent glaze.
