Almond-Cranberry Cupcakes recipe
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Ingredients
- ¾ cup halved fresh cranberries 2 tablespoons self-rising flour ½ cup unsalted butter 7 ounces marzipan ¼ cup white sugar ¼ teaspoon almond extract ¼ teaspoon vanilla extract 3 large eggs ½ cup self-rising flour
Nutrition Info
- 196.5 caloriescarbohydrate: 19.9 gcholesterol: 66.8 mgfat: 12 gfiber: 1.3 gprotein: 3.6 gsaturatedFat: 5.3 gservingSize: -sodium: 103.5 mgsugar: 13.5 gtransFat: : -unsaturatedFat: : -
Directions Almond-Cranberry Cupcakes
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.
Chop up butter and marzipan and place in the bowl of a food processor. Add sugar and blend until fairly smooth, scraping the sides as needed to get it all mixed. Mix in almond and vanilla extracts. Add eggs, one at a time, mixing well between each addition. Mix in 1/2 cup flour just briefly until incorporated. Mix in cranberries.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops are golden brown and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.