Prep: 12 mins
Bake: 20 mins
Using a 12-14 cupcake tin place in the cupcake paper cases.
Place the sugar and butter in a bowl and beat together until light and fluffy.
Now slowly beat in the egg and then stir in the milk until mixed through.
Now sift in the flour baking powder and salt and with a big spoon or your
hand fold into the mixture. Once the mixture has been folded gently mix in
the fresh cranberries.
Bake the cupcakes in a preheated oven of 180°C/350°F/Gas mark 5 for 15-20
minutes or until risen and golden brown. Once baked transfer onto a baking
wire to cool.
5 ½ tbsp of soft butter
100g Caster Sugar
1 Large Egg
2 tbsp Milk
100g Plain flour
Pinch of salt
1 ½ tsp Baking powder
75g Fresh Cranberries