Cranberry cupcake is an easy and quick recipe and can be made all year around as you can use frozen fruit. Cranberries are the deep-red, tart fruit of a low, scrubby, woody bog plant. They are a winter berry that has become synonymous with the Christmas table for many. The bulk of the world’s cranberries are now cultivated, mainly in certain parts of Canada and North America, but cranberries can still occasionally be found growing wild. One of the remarkable properties of fresh cranberries is their ability to keep for months on end in a cool place. This is because they contain large amounts of benzoic acid, which is a natural preservative.
75 g butter, softened, or soft margarine
100 g caster sugar
1 large egg, lightly beaten
2 tbsp milk
100 g self-raising flour
1 tsp baking powder
75 g frozen cranberries
Preheat the oven to 180°C/350°F/Gas Mark 4. Place 12 paper cases in a bun tin.
Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the egg and stir in the milk. Sift in the flour and baking powder and fold into the mixture. Gently fold in the frozen cranberries. Spoon the mixture into the paper cases.
Bake in the preheated oven for 15-20 minutes, or until well risen and golden brown. Transfer to a wire rack to cool completely.