Cranberry and Almond Cupcakes/Muffins
I have never been great at cake baking, and am still learning to get a good grasp at getting the fluffiness right. This must be my 1007th attempt - fingers crossed, they've risen reasonably OK, slightly crunchy on the outside and still soft on the inside. Chuffed to nuts I am!
My plan was to make some muffins but did not follow any of the traditional muffin recipes. In fact I've made some adjustments to a classic Victoria Sponge recipe, and added in my own other ingredients (whatever I can get my hands on in the cupboard or fridge):
200g plain flour
200g unsalted butter, softened
100g fine brown sugar (believe me, it IS sweet enough)
1 tsp baking powder
A pinch of salt
1 tsp vanilla extract
4 medium eggs
2 tablespoons lemon curd (which I happen to have remaining in the jar)
2 tablespoons milk
50g dried cranberries
A hand full of blanched almond, halved (or almond flakes)
Set the oven to 180ºC.
Sift the flour, baking powder and salt and put aside.
Place the butter, sugar and lemon curd into a large bowl. With a wooden spoon, beat well to a creamy consistency.
Slowly beat in the eggs, one by one, then the milk and vanilla extract.
Fold in the flour mixture and mix well. Add it the cranberries at this stage.
I've placed 12 silicon muffin cups in a 12-cup baking pan, then divided the batter into each cup. It fills up nicely.
Loosely scatter a few pieces of almond onto each.
Bake for 20 minutes. That's the time that works for my oven, but other ovens may work differently so would be good to check with a cake tester. Usually if the tester (or skewer) comes out clean, it's done.