Gluten-free Cranberry & Almond cupcakes

Cranberry & almond cupcakes (makes 12 muffin size cakes)

Ingredients
125g (4.5 ounces) butter, softened
1/2 teaspoon (1/6 ounces) vanilla extract
150g (2/3 cup) caster sugar
2 eggs
170g dried cranberries
50g (1/2 cup) slivered almonds
150g (1 cup) Gluten free self-raising flour
60ml (1/4 cup) semi-skimmed milk


Cooking instructions

1. Preheat oven to 160-180 deg C (325-350 deg F).
2. Line muffin tray with paper cases.
3. Beat butter, eggs, vanilla extract and sugar with an electric mixer until the mixture turns a pale colour.
4. Stir in fruit, nuts, flour and milk.
5. Divide mixture among cases.
6. Bake for 25-30 minutes
7. Place cakes on a wire rack to cool.

Above are pics of my cupcakes on "My Winter Woodland Dessert Table".



I also made an extra set of gluten-free cranberry & almond cupcakes that I packaged up in a hand printed box and gave as a Christmas present.

Have a sweet day!