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Cranberry cupcake

This Cranberrycupcake can be made with plain flour and gluten free flour. I made this as part of this Gluten free cupcake platter recipe, link - https://salomeslittleworld.com/gluten-free-cup-cake-platter If you would like to make only specific flavours top up the cupcakes only with your chosen ingredients. For each individual cupcakes, please go through the detailed step by step instructions and pictures which will help you bake these cupcakes. Enjoy :)
Course Dessert
Cuisine American
Keyword cake, cranberry, cupcake, dessert, gluten free, sweet
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 12
Author Salome

Ingredients

Base cupcake ingredients:

  • 150 grams gluten-free self raising flour
  • 1 teaspoon gluten-free baking powder
  • 1/8 teaspoon salt
  • 2 medium eggs
  • 150 grams sugar
  • 100 ml vegetable oil I used sunflower oil

Top up ingredients:

  • 12 grams pears cut into small pieces for each pears specific cupcake
  • 12 grams apple cut into small pieces for each apple specific cupcake
  • handful of peanuts and raisins
  • dried sweetened cranberries
  • blueberries
  • cashew nuts
  • zest of half a lemon use zest of whole one lemon if its small
  • zest of one orange
  • 1 teaspoon dessicated coconut
  • crushed cardamom seeds.
  • 1/8 teaspoon cocoa powder for each chocolate flavoured cupcake
  • 1/8 teaspoon cinnamon powder for each cinnamon flavoured cupcake Make it 1/4 teaspoon if you like cinnamon
  • 1/4 teaspoon ginger powder

Instructions

  1. Pre-heat oven to 200C/180C fan. Prepare 12 silicone cupcake moulds. Alternatively use a 12 cupcake tray with cases.
  2. Prepare the ingredients listed under Top up ingredients.
  3. Combine all the listed Base cupcake ingredients (self raising flour, baking powder, salt, sugar, oil, eggs) until just combined. Do not over mix as it will result in a dense cupcake.
  4. Divide the mixture into the prepared cupcake cases till it's half filled.
  5. Add the ingredients listed under Top up ingredients to the half filled cupcake mixture as in the picture below. Use a skewer to mix.

  6. If required, top up the cupcake mixture in the cases. The mixture should not be more than 3/4th of the case.

  7. Bake for 22 - 28 mins until a skewer inserted into the middle of each cup cake comes out clean. Un mould from the silicone cases and leave to cool completely on a wire rack.
  8. I used store bought Betty Crocker Vanilla Buttercream Style Icing. The cupcakes taste good without icing also.

Recipe Notes

Notes : The cupcakes taste better after a couple of hours.

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