I confess - I am a recipe addict! I have a stash of recipes that I have printed off, eager to make, but despite my best intentions, the pile just grows, and most of them don't ever see the light of day. We won't mention my ever-growing cookbook library, or the 4 food magazines that I subscribe to - details, details! If I didn't have to work to feed this addicition ('cause books and ingredients cost money), and I actually had a use for lots of food, I could quite happily stay home all day every day and browse recipes, cook and blog. Alas, this is not meant to be, but it saves me from being too large to leave the house.
In my burgeoning recipe stash, I have had a recipe for Cranberry Lemon Cupcakes from Natashya of Living in the Kitchen with Puppies for quite a while. I also had some leftover dried cranberries and a bowl of lemons from Patsy, so this recipe seemed made for me at that moment. However, this creation was going to be an after work job when I couldn't be bothered doing much late at night - so instead of making Natashya's elegant individual cupcakes, I made the recipe as one very large round cake, and iced it with very un-fancy passionfruit glaze. Although the end result is not as eye-catching as Natashya's cupcakes, it tasted great, and the troops polished it off quickly - which is a good sign indeed.
If you like fruity flavours in your cake, and can appreciate the lovely contrast of red jewelled cranberries against a pretty lemon backdrop, you will love these cupcakes - ahem, this cake.