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.