Cranberry and Pistachio cupcakes

Another slight variation on a basic buttercake recipe.  With Christmas just around the corner, more red and green!  You should get around 9 to 10 cupcakes.

Cranberry and pistachio cupcakes

Cranberry and pistachio cupcakes


125 grams butter;

1/2 cup caster sugar;

1 egg, beaten;

1 1/2 cups sr flour (I used gluten free which does cause the cake to ‘crack’ more than regular flour, but it was still ok and now suitable for the coeliac in my house);

Up to 1 cup of cream – add to mixture a bit at a time until the batter is thick and of a spoonable consistency;

1/4 cup dried cranberries;

1/4 cup roughly chopped pistachios.

Cream the butter and sugar, gradually add the beaten egg, mixing all the time.  Add cranberries and pistachios and mix.  Add flour and cream alternately.

Pour into cupcake moulds or papers, and bake in a 170 C fan forced oven (or 180 regular) for about 20 minutes, or until a skewer inserted into the cake comes out clean.  Let it cool in the tin for a few minutes before putting on a rack to cool.