Ingredients:

• 2 cups – all-purpose flour
• 2 cups – cranberries,
• 1/4 cup – Butter
• 1 cup – white Sugar
• 2 tsp – baking powder
• 1/2 tsp – salt
• 1.5 cups – evaporated Milk

Method:

1. Coarsely crush cranberries in a food processor and keep aside.
2. Mix flour, baking powder and salt together and keep aside.
3. In a large bowl, add sugar, butter and beat well until light and fluffy.
4. Add flour mixture and evaporated milk to the sugar mixture and beat well again until well mixed. Finally stir in the cranberries.
5. Line a muffin pan with paper cups and fill each cup with the prepared batter up to 3/4 level.
6. Preheat oven to 350 F and place the muffin pan on centre rack. Bake for 30 minutes or until a toothpick inserted in the centre of the cupcake comes out clean.
7. Let the cupcakes cool completely and serve.
8. Recipe courtesy: Trendy Relish