Cranberry Butter Cupcakes
These cupcakes are fluffy, tangy, citrusy and buttery. Adding dried cranberries to these cupcakes will give them a more classic look and if you put a pretty tag on them
Ingredients
- 115 g salted butter
- 70 g caster sugar
- 2 large eggs - lightly beaten
- 100 g self-raising flour - sifted
- 30 ml fresh milk
- 60 g dried cranberries - cut into smaller pieces and dust with flour
- zest from 1 lemon
- 1 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
- Sift the self-raising flour and set aside.
- Beat the butter, sugar and lemon zest till light and creamy.
- Slowly add in the beaten eggs, until mixture incorporated, mix well. Add in lemon juice and vanilla extract, mix well.
- On low speed, fold in the flour, alternating with the milk. Mix till well incorporated.
- Add in the dried cranberries and fold well with a rubber spatula.
- Scoop the batter into the 9 cupcake liners in the muffin pan.
- Bake in a preheated oven at 180 deg.C for about 25 minutes, test with a skewer till it comes out clean.
Notes
Please keep in mind that all ovens temperature and baking time varies.
Nutrition
Calories: 154kcalCarbohydrates: 14gProtein: 1gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 27mgSodium: 92mgPotassium: 19mgFiber: 1gSugar: 4gVitamin A: 320IUVitamin C: 1mgCalcium: 6mgIron: 1mg
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