Cranberry Cupcakes


This recipe makes 18 cupcakes.


  1. All purpose flour – 1.5 cup
  2. Semolina/Rava – 1/2 cup
  3. Baking powder – 2 tsps.
  4. Salt – a generous pinch
  5. Butter – 200 grams, softened
  6. Castor sugar – 1 cup
  7. Eggs – 4 numbers ( I used 2 French Duck eggs)
  8. Vanilla essence – 1.5 tsp.
  9. Thick Cream – 1/4 cup
  10. Dried cranberry – 1/2 cup
  11. Cranberry jam – a s required for topping


  1. Preheat the oven to 180C.
  2. Sift together the all purpose flour, salt and baking powder. Add the semolina and cranberries to the sifted flour and mix.
  3. Beat together the butter & castor sugar with your hand mixer for 10 minutes or till creamy and fluffy. Beat in the 4 eggs, one by one and beat well after each addition.
  4. Add the vanilla essence  and mix.
  5. Gently fold in the sifted flour mixture in 2 additions alternated with 1/4 cup of cream.
  6. Place cupcake liners in the cupcake pan. Fill the liners with the batter till 3/4th full. Place 1 tsp. of  jam over the  batter and swirl with a tooth pick to give a marble effect.
  7. Bake at 180C for 20 minutes.
This entry was posted in Baking, Cake, Continental, Uncategorized. Bookmark the permalink.

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