Lemon and Cranberry Thanksgiving Cupcakes

These cupcakes I made to look like the traditional 50s style butterfly cupcakes. I made a batch of cupcakes using the basic cupcake recipe and I added 1 teaspoon of lemon juice to the mixture and half the grated rind of a lemon.
I took fresh cranberries and stewed them with sugar to taste. Usually they do not need water adding but if they are dry add 1 tablespoon or more. When they are cooked add 1 tablespoon of port or red wine to taste. Put on one side to cool.
I cut a cone of sponge out of the centre of each cupcake and then cut this piece into 2.
I filled the cupcakes with the cranberry sauce and then put on the sponge so it looks like butterfly wings.
I dusted over with icing or confectioners sugar and grated over some lemon rind using that special piece of equipment which does it so well. I love the sweet and sour contrasting flavours and textures if these cupcakes.
Enjoy Thanksgiving. Thanks for reading. Crazycupcakes.