Nutty Berry Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
12
- Ingredients
- 1 large egg
- ½ cup sunflower oil
- ½ cup milk
- 2 ½ cups sifted self-rising flour
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- 1 cup Candied fruit
- 1 cup sliced almonds
Product recommendation
Suggested variation; make an almond drizzle icing to decorate these muffins: mix 225 g icing sugar with (1/2) tsp almond essence and just enough boiling water to make a spoonable icing. Alternatively, add 100 g cubed marzipan to the mixture to bring out the almond flavour.
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar, fruit and almonds in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the paper cases, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
