White Chocolate & Cranberry Cupcakes

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  Step 1

  Beat together the butter, sugar, vanilla and eggs in a mixing bowl.

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  Step 2

  Sift in the flour and baking powder. Fold together until a runny batter forms.

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  Step 3

  Line a baking sheet with 12 cupcake cases and fill with the batter.

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  Step 4

  Bake in an oven at Gas Mark 4 for 20 minutes until golden.

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  Step 5

  Meanwhile, chop the white chocolate in to small pieces and place in a glass bowl.

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  Step 6

  Bring the cream to the boil in a saucepan.

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  Step 7

  Pour the cream over the chocolate and stir as the chocolate melts.

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  Step 8

  Leave to thicken in to a thick ganache. This may take about 15 minutes. Keep stirring to make sure it doesn't thicken too hard.

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  Step 9

  Cut a well in the centre of your cupcakes and fill with cranberry sauce. Place the top back on.

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  Step 10

  Place the ganache in an icing bag and carefully ice the top of your cakes.

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  Step 11

  Sprinkle with red edible glitter and top with silver balls.

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