For a twist on the usual cake why not serve cupcakes instead? Easy for children to eat; there is less mess involved and grouped together on a platter they look fantastic.

The cranberry cupcake recipe below is sure to be a hit with the kids. And for something extra, you can always pipe icing on the top to form numbers and words.

For other goodies to serve at the party there are more cranberry inspired recipes below, the jelly cups are a healthy and fun treat, whilst the rice paper rolls are perfect for the adults at the party to enjoy!

Cranberries are jam packed with antioxidants so children can enjoy sweet treats with the bonus of added health benefits.

Cranberry Cup Cakes

1 ¼ cups fresh or frozen cranberries

2 tablespoons caster sugar

2 tablespoons lemon juice

1 tablespoon water

125g butter

¾ cup caster sugar

2 eggs, beaten

2 cups SR flour, sifted

½ cup milk

pinch salt

Icing:

1 ½ cups icing sugar, sifted

2 tablespoons butter

Place cranberries, caster sugar, lemon juice and water in a small saucepan. Cook for about 5 minutes over moderate heat until berries ‘burst’ and are softened. Crush berries using the back of a spoon until a thick puree. Cool. Remove 2 tablespoons and push through a sieve. Set aside for icing.

Preheat oven to 180 deg C and line a large muffin tray or two small muffin trays with patty cases. Cream butter and caster sugar until pale. Add beaten eggs and cooled cranberry mixture. Stir in sifted flour, salt and milk. Spoon mixture into paper cases and bake for about 20 minutes or until golden (12-15 minutes if using smaller muffin size). Cool on a wire rack

Icing: Place butter, reserved strained cranberry puree in a bowl. Beat in icing sugar gradually until thick and smooth. Use to decorate cup cakes.

Cranberry and Fruit Jelly Cups

½ (125mL) cup water

1 tablespoon gelatine

2 cups (500mL) raspberry cranberry juice

400g can diced peaches and pears, drained

Combine the water and gelatine in a cup, microwave on high for 40 seconds or until gelatine has dissolved (or combine the water and gelatine in a heatproof bowl, place over a saucepan of boiling water and cook until gelatine dissolves). Combine with the raspberry cranberry juice.

Spoon the fruit into 4 x 1 cup serving containers. Pour over the juice mixture. Refrigerate until set. Makes 4 servings.

Tips:

Set the jellies in portable containers that have lids, such as plastic takeaway containers. Any chopped fresh or canned fruit can be used.

Chicken and vegetable rice paper rolls

12 x 16cm Round or square rice paper sheets

1½ tablespoons Cranberry sauce

24 Mint leaves

36 Coriander leaves

1 cup (115g) Coarsely grated carrot

1 cup (140g) Chopped barbecued chicken

(skin and fat removed)

½ Large avocado, chopped

1 cup (35g) Alfalfa sprouts

1 Green onion, finely chopped

Soak half the rice paper sheets in a large bowl of warm water for 1 minute or until just softened. Remove and lay out on a clean, dry tea towel.

Brush the sheets with half the cranberry sauce, to within 2cm of the edge. Top each one in a horizontal line, close to you, with half the mint, coriander, carrot, chicken, avocado, sprouts and onion.

Fold the sheet firmly over the filling to enclose it, then continue rolling up firmly, folding in the sides as you roll. Repeat with the remaining sheets and filling.

Tip: Rice paper rolls are best assembled no longer than 1 hour before serving as the moist sheets dry out and the filling softens, however, individual chicken, herb and vegetable ingredients can be pre-prepared