Cranberry Sauce Mini Cakes

Ingredients - make 24 mini cakes or 12 cupcakes

1 stick butter at room temperature
2/3 cup sugar
2 eggs
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup cranberry sauce

Directions

Preheat the oven to 350 degrees. Grease two muffin pans if making mini cakes or one pan if making cupcakes. (I baked half in muffin pans and the other half in silicone baking cups. That's how I got scalloped mini cakes.)

With an electric mixer, beat butter with sugar until light and fluffy. Add eggs one at a time and beat well between each addition.

Combine flour, salt, baking powder and baking soda in a bowl.

Stir flour mixture into the wet ingredients in 3 batches alternately with buttermilk. Stir in the cranberry sauce.

Spoon into the prepared pans up to a quarter full if making mini cakes or up to 3/4 full if making cupcakes.

Bake for 15 minutes for mini cakes or 20 minutes for cupcakes. Let cool for a couple of minutes in the pans and turn out onto a cooling racks to cool completely.

Keep the cooled cakes in air tight container for a few days or in the refrigerator to keep longer.

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