Cooking Instructions
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Step 1
Beat the
Salted Butter (1/2 cup)
,
Caster Sugar (1/3 cup)
, and zest from
Lemon (1)
till light and creamy.
Step 2
Slowly add in
Large Eggs (2)
until the mixture is incorporated, and mix well. Add in Lemon Juice and
Vanilla Extract (1 tsp)
, and mix well.
Step 3
On low speed, fold in the
Self-Rising Flour (3/4 cup)
, alternating with the
Milk (2 Tbsp)
. Mix till well incorporated.
Step 4
Add in the
Dried Cranberries (1/2 cup)
, cut into smaller pieces and dusted with flour, and fold well with rubber spatula.
Step 5
Scoop in the batter into the 9 cupcake liners in the muffin pan.
Step 6
Bake in a preheated oven at 180 degrees C (350 degrees F) for about 25 minutes, test with a skewer till it comes out clean.
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