Name: Almond-Cranberry Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Halved fresh cranberries - ¾ cup; Self-rising flour - 2 tablespoons; Unsalted butter - ½ cup; Marzipan - 7 ounces; White sugar - ¼ cup; Almond extract - ¼ teaspoon; Vanilla extract - ¼ teaspoon; Eggs - 3 large; Self-rising flour - ½ cup

Ingredients for - Almond-Cranberry Cupcakes

1. Halved fresh cranberries ¾ cup

2. Self-rising flour 2 tablespoons

3. Unsalted butter ½ cup

4. Marzipan 7 ounces

5. White sugar ¼ cup

6. Almond extract ¼ teaspoon

7. Vanilla extract ¼ teaspoon

8. Eggs 3 large

9. Self-rising flour ½ cup

How to cook deliciously - Almond-Cranberry Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2 . Stage

Pat cranberries dry with paper towels. Combine with 2 tablespoons flour in a small bowl and toss until coated.

3 . Stage

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.

4 . Stage

Spoon batter into the prepared muffin cups, filling each 3/4 full.

5 . Stage

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.