When Kathy of Small Kucing came up to Ipoh a week back , I quickly baked these cranberry cupcakes for her . I have so much of frozen cranberries that it was no problem making these delectable cuppies for her :) I bought the book ' Muffins & Bakes " during the Big Bad Wolf book sales and now I am using the book to the fullest. Have bookmarked many recipes from the book and soon I will share with you more from the book. Easy to whip up and no fuss at all. I used yoghurt instead of milk is because yoghurt will make the cake more moist and it taste better. Read on for the recipe :)
my frozen cranberries still looks good..like little ruby gemstones
the cake mixture should be light and not watery
it puffed up just the way I like it...with the berries oozes out their juices
it looks so delicious...mmmmm hope Kathy
and family enjoys the richness of this cake
packed them in gift boxes....my boxes are a wee bit too small
so I have to packed into a few boxes :p
Cranberry Cupcakes - taken from the book Muffins & Bakes
5 1/2 tbsp butter, softened or soft margarine
100 gm / 3 1/2 oz caster sugar * I used 70 gm sugar
1 large egg
2 tbsp milk * I used plain yoghurt
100 g / 3 1/2 oz self raising flour
1 tsp baking powder
75 gm/ 2 3/4 oz cranberries , frozen
Put 14 paper baking cases in a muffin pan, or place 14 double layer paper cases on a baking sheet.
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 ( yoghurt if using) . 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 a preheated oven 180C/350F for 15-20 minutes or until well risen and golden brown. Transfer to a wire rack to cool.
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