25 Nov '15, 3pm

ICYMI: Cranberry & Almond Cupcakes with White Chocolate

ICYMI: Cranberry & Almond Cupcakes with White Chocolate

Preheat the oven to 210°C (410°F). Melt the butter and leave aside to cool down a bit. Use a bit of butter and pastry brush to grease baking loaf tins, if using. In a large mixing bowl combine all dry ingredients expect for extras: cranberries, chocolate and almonds. In a small mixing one beat the eggs lightly and combine them with milk. Gradually add content of the smaller bowl to the bigger one. Add also butter and stir until well mixed. Fold in cranberries, chocolate chips and almonds as well. Share batter into baking tins and bake for about 30 minutes for the cupcakes / muffins and 45 minutes for the loaves. If you can, allow cakes to cool down completely before enjoying them. They will taste even better.

Full article: http://www.coffeeandvanilla.com/cranberry-almond-cupcakes/

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