Faerie cakes are what cupcakes are called in the UK. In the US, those of us with roots in Celtic culture often use the name 'faerie cake' when referring to cupcakes that have dried or fresh fruit baked into them. You can use a cake batter from scratch if you wish to, but I find it more convenient and less expensive to use a prepared mix and frosting.
Preheat oven to 350° (325° for coated pans). Prepare muffin tins with paper cups for 24 cakes. In medium deep mixing bowl add cake mix, water, oil, and eggs. Beat on low speed until combined, then on medium speed until completely blended, 2-3 minutes. Reserve 36 dried cranberry pieces. Stir in remaining cranberry pieces. Fill muffin tins 2/3 full. On top of each muffin add a very small spoonful of cranberry sauce. Bake 25-27 minutes or until toothpick inserted into cake comes out clean. Let cool 10 minutes, then transfer to rack to cool thoroughly. Frost with lemon buttercream frosting and decorate with reserved cranberry bits.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 24|
|Calories from Fat: 125 (46%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 4g|
|Cholesterol 70.5mg||22 %|
|Sodium 130.7mg||5 %|
|Potassium 84.5mg||2 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 34.7g|
|Protein 3.3g||5 %|
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Calories per serving: 272
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