Cranberry Cupcakes

Category, , , DifficultyBeginner

This recipe is so deliciously light and fluffy due to the use of buttermilk.  The acid in in the buttermilk reacts with the SR flour to create lots of air bubbles which is why it's important to gently fold the mixture and not beat it.  Folding it will retain the air bubbles which makes the cupcakes light and fluffy.

Yields20 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
 2 1/2 Cups Self-raising flour
 1/2 Cup caster sugar
 1/2 tsp. Cinnamon
 125g Softened butter, cubed
 1 Cup skim milk, hi-lo or milk substitute
 1/2 Cup buttermilk
 1 Large egg
 2 tsp. Vanilla extract
 1 Cup dried cranberries/craisins
 Icing sugar for decoration
1

Pre-heat oven to 180 degrees Celsius (moderate)

2

Line a patty cake tin with patty pans

3

Place dry ingredients in to a large bowl and gently mix with a whisk

4

Add remaining ingredients, except cranberries

5

Gently and slowly fold wet ingredients through dry mixture, using a figure 8 motion

6

Add cranberries and gently fold through cupcake mixture

7

Spoon some mixture into each patty pan, filling each one to only 3/4 high

8

Bake in a moderate oven for 15 minutes or until cooked

9

When cool, sprinkle with a little icing sugar to decroate

Nutrition Facts

Servings 20


Amount Per Serving
Calories 163
% Daily Value *
Total Fat 5.60g9%
Saturated Fat 3.52g18%
Sodium 178.01mg8%
Total Carbohydrate 24.15g9%
Dietary Fiber 2.17g9%
Sugars 11.83g
Protein 3.29g7%

Vitamin A 8.27%
Vitamin C 0.31%
Calcium 6.06%
Iron 2.00%
Vitamin B12 5.42%
Iodine 3.21%
Magnesium 5.09%
Zinc 3.00%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

You can substitute the cranberries with sultanas or other dried fruit, glace cherries or mashed banana.

 

 

Ingredients

 2 1/2 Cups Self-raising flour
 1/2 Cup caster sugar
 1/2 tsp. Cinnamon
 125g Softened butter, cubed
 1 Cup skim milk, hi-lo or milk substitute
 1/2 Cup buttermilk
 1 Large egg
 2 tsp. Vanilla extract
 1 Cup dried cranberries/craisins
 Icing sugar for decoration

Directions

1

Pre-heat oven to 180 degrees Celsius (moderate)

2

Line a patty cake tin with patty pans

3

Place dry ingredients in to a large bowl and gently mix with a whisk

4

Add remaining ingredients, except cranberries

5

Gently and slowly fold wet ingredients through dry mixture, using a figure 8 motion

6

Add cranberries and gently fold through cupcake mixture

7

Spoon some mixture into each patty pan, filling each one to only 3/4 high

8

Bake in a moderate oven for 15 minutes or until cooked

9

When cool, sprinkle with a little icing sugar to decroate

Cranberry Cupcakes

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Nutrition Facts

Servings 20


Amount Per Serving
Calories 163
% Daily Value *
Total Fat 5.60g9%
Saturated Fat 3.52g18%
Sodium 178.01mg8%
Total Carbohydrate 24.15g9%
Dietary Fiber 2.17g9%
Sugars 11.83g
Protein 3.29g7%

Vitamin A 8.27%
Vitamin C 0.31%
Calcium 6.06%
Iron 2.00%
Vitamin B12 5.42%
Iodine 3.21%
Magnesium 5.09%
Zinc 3.00%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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