Can you tell how much I’m loving copycat recipes lately? Over the past couple of weeks I’ve posted Starbucks copycat recipes for Starbucks caramel brulee latte and Starbucks cinnamon dolce latte, as well as Cinnabon copycat recipe for cinnamon rolls – I just can’t get enough of them! The copycat recipes have been really popular, so I hope you guys love this one as much as you have loved the others!
With every day that the festive season progresses, I get more and more excited about Christmas and the holidays in general. In the Canary Islands, Christmas isn’t really a big thing. The sun is shining, it’s constantly beach weather and it’s way too hot to consider wearing jeans, let alone hats, gloves and scarves.
Which is why I’m so thankful for our UK December trip! In London, everything is 100% Christmas at this time of year. It’s freezing cold, the Christmas lights are out, the John Lewis advert is on TV and every single shop has a fantastic Christmas display.
Whilst I love living in the Canary Islands, nothing beats the UK for me when it comes to Christmas. This is especially true when it comes to Christmas food, or more specifically – Starbucks Christmas food. This Starbucks copycat recipe for cranberry bliss bars is, densely cakey, incredibly rich and oh-so-sweet – just like the real thing!
There are plenty of Starbucks cranberry bliss bar copycat recipes out there, but most of them make a ridiculous amount of servings. I mean, really – who needs 40 pieces of cake?! Even Starbucks doesn’t need that many! This recipe makes only six servings – the perfect amount for small households. Although because they’re so rich and sweet, you could probably even cut each piece in half and still have more than enough chocolatey, cranberry-y bliss.
Want to join me on my Starbucks copycat recipe saga? Leave me a comment with your favourite Starbucks treat and I’ll see if I can come up with a copycat recipe for you!
- 1/4 cup softened butter
- 1/3 cup brown sugar
- 1 egg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon vanilla extract
- pinch salt
- 1/2 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 cup dried cranberries chopped
- 1.5 oz /40g white chocolate roughly chopped
- 1.5 oz /40g cream cheese at room temperature
- 1 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon dried cranberries chopped
- 3 tablespoons powdered sugar
- 1 teaspoon milk
- 3/4 teaspoon vegetable shortening
- Preheat the oven to 350F/177C and grease or line a standard-size loaf tin.
- In a medium-size bowl, beat together the butter and sugar until light and fluffy.
- Beat in the eggs, ground ginger, vanilla extract and salt until everything comes together.
- Gently stir in the flour and baking powder.
- Mix in the chopped cranberries and chopped white chocolate until evenly dispersed.
- Spread the mixture out into the lined or greased loaf tin and bake in the preheated oven for 20 minutes, until golden brown and springy to the touch.
- Leave the cake to cool in the loaf tin.
- Place all the ingredients - except the dried cranberries - into a medium-sized bowl and beat thoroughly until the mixture takes on a frosting consistency.
- Spread the frosting evenly on the cooled cake. Sprinkle on the chopped cranberries and press them down.
- Place all the ingredients together in a small bowl and beat thoroughly.
- Drizzle the icing as evenly as you can in thin diagonal strips on the frosting.
- Cover the cake in the tin with foil or plastic wrap and place in the fridge overnight before slicing.
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