Turkey, Stuffing and Cranberry Cupcakes

Ingredients

• 175g cold leftover stuffing
• 250g plain flour
• 1tbsp baking powder
• Pinch of salt
• 100g Kerrygold block butter, melted and cooled
• 2 eggs
• 150ml soured cream
• 225g cooked turkey meat, roughly chopped
• 4 spring onions, finely chopped
• For the creamy cranberry topping:
• 300g soft cream cheese
• 4 tbsp smooth cranberry sauce
• 24 sage leaves
• oil for frying
• 12 fresh cranberries

Method

1. Preheat the oven to 180 C/350 F/Gas Mark 4. Line a 12-cup muffin tin with paper cases. Divide the stuffing into 12 equal –sized pieces and roll each into a small stuffing ball. Sift the dry ingredients together in a bowl.
2. In a large bowl, beat the eggs and soured cream with the melted butter with an electric whisk until smooth. Stir in the turkey and spring onions. Add the dry ingredients and stir until the mixture is just combined.
3. Place a spoonful of the cupcake mixture into the bases of the cake cases. Top each with a stuffing ball then spoon over the remaining mixture equally to cover. Bake for 25-30 minutes until cooked and golden. Transfer to a wire rack to cool.
4. Beat the soft cheese in a bowl until smooth. Stir in the cranberry sauce. Swirl the mixture on the cooled cupcakes. Shallow fry the sage leaves in oil for about 30 seconds until crisp. Drain on kitchen paper. Decorate each cupcake with 2 sage leaves and a fresh cranberry to resemble holly.