Fruit Drizzle Cakes
ready in 55 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a muffin tin with paper cases.
Mix together the flour, corn flour and baking powder.
Beat the eggs in a separate bowl and stir in the sugar, butter and vanilla sugar. Add the sour cream and fold in the flour mixture. Finally fold in the cranberries and transfer the mixture to the paper cases.
Bake for 25-30 minutes until golden brown. Remove from the oven and leave to cool.
Mix the icing sugar with the cranberry juice to create a thick paste. Drizzle over the cold muffins and serve.