Cranachan Cakes

A Sweet Scran specialty, the traditional Burns night desert of Cranachan, turned into cupcakes!

Cranachan is a Scottish desert of whipped cream, raspberries, toasted oats, honey and whisky!

These are quite decadent cakes made with a GOOD whisky, in my case, Dalmore cigar malt and as such are perfect for Hogmanay!

How does one turn this into a cake?
Like this!

RECIPE

CAKES

• 175g Self raising flour.
• 175g Caster sugar.
• 175g Stork margarine.
• 3 large eggs.
• 40g Honey.
• 15ml Whisky (I use Dalmore Cigar Malt).

Filling

• 300g Raspberries.
• 1 Lemon.
• Caster sugar to taste.

TOPPING

• 300ml Double cream.
• 50g icing sugar.
• 20 – 30 Drops of Foodie vanilla flavouring.
• 20g Honey plus extra for drizzling.
• 15ml Whisky.
• Handful of porridge oats, toasted.

METHOD

CAKES

• Baking temperature is gonna be trial and error for your own oven as all are a little different but for mine, I pre heat the oven to 170c for my fan assisted oven.
• Cream the margarine and sugar together in a bowl.
• Next, make a gap in the bowl and crack the 3 eggs in.
• Give them a little mix to combine the yolks and whites, then combine with the rest of the mix.
• Once done, you should have a smooth mix.
• Add the honey and whisky, then mix until fully combined.
• Add the flour, and combine.
• Add a splash of milk and combine if too thick.
• It shouldn’t be liquid but it shouldn’t be so thick that it doesn’t settle in the case with a few taps.
• Split the mix evenly between 12 cupcake cases.
• I find 2 level scoops of a “small” ice cream scoop does the trick for me.
• Bake for 16-18 minutes until baked.
• These will caramelise on top due to the honey and whisky, this is normal!

Centre

• Separate 12 raspberries for the topping and put the rest in a bowl.
• Add the juice of 1 lemon.
• Mash with a muddling stick or just use a fork, until you have a texture that resembles a runny jam!
• If to tart, add a little caster sugar and combine.

Topping

• Toast the oats in a pan and set aside. You will smell when they are nearly toasted and they will start to turn darker.
• Whip the cream and vanilla up until it starts to thicken.
• Add the sugar and whip until your standard whipped cream stiff peaks form.
• Add the whisky and honey, then whip a little more until stiff.

CONSTRUCTION

• Core the cakes and fill with the raspberry mix.
• Pipe on the cream on in standard swirls.
• Drizzle some of the raspberry mix over the cream.
• Drizzle some honey in thin strands over each cake.
• Sprinkle some toasted oats over the top.
• Place a raspberry on top.