How to Make Cranberry Cupcakes
By Maddison Dron
The tartness of the cranberries contrasts really well with the sweetness of these little cakes.
You Will Need:
75 g/ 2 3 quarters oz butter,softened, or soft tub margarine
100 g/ 3 halves oz caster sugar
1 large egg
2 tbsp milk
100 g/ 3 halves oz self raising flour
1tsp baking powder
75 g/ 2 3 quarters oz cranberries, frozen
What To Do:
Preheat the oven to 180 degressC / 350 degressF/ Gas Mask 4. Put 14 paper baking cases in a bun tray, or put 14 double-layer paper cases on the backing tray.
Put the butter and sugar in a bowl and beat together until light and fluffy. Gradually beat in the egg, then stir in the milk. Sift in the flour and baking powder and, using a large metal spoon, fold them into the mixture. Gently fold in the frozen cranberries. Spoon the mixture into the paper cases.
Bake the cupcakes in the preheated oven for 15-20 minutes, or until well risen and golden brown. Transfer to wire rack and leave to cool down.