before and after 🙂
Cranberry Vanilla Cupcakes
1 1/3 cup (150g) flour, sifted
1 cup (220g) caster sugar
1/3 cup (80g) butter, softened
1/2 cup (125ml) milk
1 tsp vanilla extract
1 tbsp baking powder
a pinch of salt
1 cup cranberries
Preheat oven to 180°C.
Line a cupcake pan with paper liners, or use silicone, set aside.
Cream together butter and sugar. Add eggs, one at a time.
Mix together the flour, salt and baking powder.
Add flour mixture to the butter mixture, add milk, add vanilla extract, and mix just until combined, add cranberries.
Divide evenly among liners, about three-quarters full each. Bake until golden, about 20 minutes.
Place cupcakes on a serving tray and use a sifter to sprinkle powdered sugar on cookies until coated.
Raisins Vanilla Cupcakes recipe