Friday, March 1, 2013

Cranberry Cupcakes


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

Ingredients:

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

Method:
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.


Enjoy !


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8 comments:

  1. Hi elin,just to confirm with you that do we still add the 1 tsp baking powder even though the self rasing flour used in your recipe also has baking powder in it?
    Belle

    ReplyDelete
    Replies
    1. Belle,
      yes, the recipe states that flour is self raising flour and it uses baking powder too despite the fact that is is self raising flour :)

      Delete
  2. hi,,may i know r=this recipes
    makes how many cups,,thanks--

    ReplyDelete
    Replies
    1. Hi Anon,
      this recipe makes 6 large cupcakes :)

      Delete
  3. mmmm yum....mouthwatering....sedap hingga mejilat jari.

    Had one for breakfast...two for teatime...the rest...magically disappeared into someone's tummy...and the same goes for the pies

    thank you thank you

    ReplyDelete
    Replies
    1. Kathy,
      you are welcome and I am glad you enjoyed it :)

      Delete
  4. Mmmm.... looking forward to more recipes from that book you bought. Your cranberry muffins look.......so appealing!

    ReplyDelete
  5. Hi Elin, may i ask you how long can we store those fresh cranberry that sell in the supermarket? Must the cranberies stored in the freezer? Thanks

    ReplyDelete