60z Butter
6oz Soft Brown Sugar
2 Eggs
6oz Self Raising Flour
1Tsp Bi Carbonate of Soda
1Tsp Baking Powder
2Tsp Vanilla Essence
4oz Semi Dried Cranberries
1Tbsp Milk
Cooking Time: Pre heat oven to 180c / Gas Mark 4. Cook for 15 minutes
Serving: 12 cupcakes
1. Preheat the oven and prepare a cupcake tin with cupcake cases
2. In a bowl cream together the butter and sugar until smooth, with a whisk. Do this for a few minutes
3. In a separate bowl whisk the eggs together for a couple of minutes until they have doubled in volume
4. Slowly whisk the eggs into the creamed mixture, using a wooden spoon to scrape round the edges, to ensure the mixture is fully mixed in and combined
5. Weigh out the baking powder, bi carbonate of soda and flour
6. Sieve this mixture into a separate bowl
7. Add the dried cranberries to the flour mixture and stir, coating the cranberries in the flour
8. Add the dry ingredients to the wet ingredients and stir in with a wooden spoon. (Using a figure of eight is a good way to ensure it is all mixed in)
9. Add the vanilla and milk and stir a few times so that the mixture is a nice smooth consistency and forms a good dropping consistency when dropped
10. Divide the mixture between the cupcake cases
11. Put in the oven and bake for 15 minutes / until golden
12. Once done, remove from the oven and leave for 5-10 minutes to stand while they cool
13. Once cooled a bit transfer the cupcakes to a wire cooling rack
N.B. For the Icing we used the normal icing method which is on this blog. (12oz Icing Sugar, 4oz Butter, 1Tbsp Milk and 1Tsp Vanilla essence whisked in together) We then put a cranberry on each cupcake to make them look pretty!
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