Cranberry Cupcakes

1 day before: Soak 100g dried cranberries in cranberry-juice to make juicy, tasteful berries and a cranberry extract. Cover overnight.

175g softened butter, 200g sugar, 2  large eggs - whipped lightly, 375g flour, 3/4 tsp bakingpowder, 1/4 tsp bakingsoda, a pinch of salt, 2 1/2 dl milk.

Cream together butter and sugar in a large bowl. Beat in the lightly whipped eggs a little at a time, whisk well after each addition.

Sift flour, baking powder, baking soda and salt together. Stir half into the egg mixture along with half the milk. Gently mix the ingredients together and add the rest of the flour and milk.
Sift the cranberries from the juice, keeping the juice, and fold into the batter. 

Fill each hole in a muffin pan two thirds up. Bake in an oven preheated to 180°C for 15-20 minutes or until the cakes are light brown or a toothpick inserted in the middle comes out clean.

Allow to cool slightly in the pan before removing to a rack or plate.

Infuse cranberry extract to the cupcakes, saving some for the frosting. I used Wiltons ready-to-use decorator icing and added just enough cranberry extract to add flavour and to get a nice pale pink colour.