I love cupcakes baked using butter. The cupcakes simply melt in your mouth.
This recipe uses the creaming method, which is good for those who do not possess an electric mixer or who would like to let their little ones try their hand at baking cupcakes.
As I took the tray of baked cupakes out of the hot oven, I inhaled the lovely aroma of the butter and I could not wait to savour a bite. As such, before the cupcakes had cooled down thoroughly, I impatiently sliced a cupcake (hehe... for purposes of taking a photograph, of course!) and took my first bite. Simply moist!
I added cranberries to the batter but you can substitute this with other dry filling such as chocolate chips, raisins, etc to suit your tastebuds.
INGREDIENTS
2 1/2 cups self-raising flour
1 tsp baking powder
1/8 tsp ground cinnamon
2 cups dried cranberries
250g butter (softened)
1 cup castor sugar
4 eggs
1 cup low fat milk
1 tsp vanilla essence
METHOD
1. Preheat the oven to 180 degrees celsius.
2. Line the cupcake pan with the paper cases. Set aside.
3. Sift the self-raising flour, baking powder and ground cinnamon in a bowl. Stir the cranberries into the flour mixture. Set aside.
4. Cream the butter and sugar in a mixing bowl until well mixed. Add the eggs, 1 at a time, mixing well with each addition.
5. Combine the milk and vanilla essence and add alternately to the creamed mixture with the flour mixture, ending with the flour mixture.
6. Bake for 15 minutes or until a toothpick inserted in the middle of the cupcake comes out clean.
7. Let the cupcakes cool thoroughly on a wire rack before storing them.
