Thursday, October 07, 2010

Almond and Cranberry Cupcakes 杏仁蔓越莓杯子蛋糕

I'm a very picky eater. There are a lot of food that I don't like to eat. But as I grow older, I start to try eating more variety of food, especially fruits and vegetables that are beneficial to health. Pumpkins, sweet potatoes, brinjals, which I used to hate eating, now become my favourite dishes on the table.

Cranberries has never never ever been included in the list of food I eat. Few months ago, one of my twin nieces suffered from urinary tract infection. I heard that in the past when antibiotics was not available, doctors advised parents to give babies cranberry juice to treat urinary tract infection. Besides that, cranberries has a good amount of vitamins, antioxidants and anti-cancer properties. So, I decide to buy a pack of dried cranberries to try. At first bite, I thought they taste like haw flakes (山楂饼).

I have seen cranberries been used to bake cakes, cookies, breads and scones. Flipping through 孟老师的100道小蛋糕, I decide on this cranberry cake recipe (蔓越莓蛋糕). I change the name of this cake to Almond and Cranberry Cupcakes (杏仁蔓越莓杯子蛋糕) because almond is added too and it is the almond that makes the cake to smell so nice. It is a perfect treat for teatime!

I'm just trying to be smart to include a step-by-step photo description. The place where I prepare baking is at the other end of the kitchen, furthest away from window, which makes it hard to take good and bright photos. So forgive me for the quality of the photos. :)

Almond and Cranberry Cupcakes 杏仁蔓越莓杯子蛋糕

Ingredients (makes 11 mini cupcakes)

30g sliced almonds
60g dried cranberries (I use about 45g)

80g unsalted butter
60g icing sugar, sifted (I use 50g, still a little sweet)
2 egg yolks
2 tbsp milk
50g cake flour
1/2 tsp baking powder
10g milk powder


1. Preheat oven at 150 deg C. Bake the sliced almonds for about 10 minutes. Set aside to cool down. Blend the baked sliced almonds and dried cranberries with a food processor. (If you don't have a food processor, you can chop them finely with a knife.)

2. Soften the butter at room temperature. Add in icing sugar and whisk until well-mixed.

3. Add in egg yolks and milk, whisk until well-mixed.

4. Add in sifted flour, baking powder and milk powder. Mix well with a spatula.

5. Add in chopped almonds and cranberries in step 1. Mix well.

6. Fill the batter into cupcake cases until 80% filled.

7. Bake at preheated oven at 180 deg C for 20-25 minutes (I bake for 15 minutes for mini cupcakes).

Recipe from: 孟老师的100道小蛋糕

Note: Written above is the original recipe from the book. Any adaptation is written in brackets ().


  1. Oh that sounds like me! I love eating so many veggies now. I think I even ate too much carrots one time and my skin was becoming orangeish. I didn't notice until my doctor pointed it out when I went for a checkup. :) I started eating healthier because I wanted to lose weight. Haw flakes are so yummy and your cupcakes look great. Cranberry with scones are really good too.

  2. SSB, sound like me, I used to dislike and dun eat a lot of stuff but as age grow, I begining to eat, accept and love more food :).

  3. I love almond and cranberry. Will add this recipe in my to do list. Thanks for sharing :)

  4. Hi SSB, glad to see your baking here! All the pictures was taken nicely and clear. The most important is the information is clear and useful for me. Thanks!

  5. Like your step-by-step pics! Like your cupcakes too!

  6. Great tutorial in pictures ! Thanks for sharing!

  7. Seems like the cuppies puffed up quite nicely. i like the domes :)

  8. Cranberries is also one of the things that I don't really like.

    But your pictures seem yummy. Maybe I need to give cranberries a second chance as well. Hehe... :)

  9. SSB, I have this book also, why I never notice such a nice cake in this book?

    Thanks for sharing.

  10. yum...loves these cupcakes. Nice :D

  11. didn't know that you are back, SSB. miss you while you are gone :) xoxo

  12. Hi Esther, thanks! Hey, I think I'm going to try cranberry with scones too.

    Hi Jess @ Bakericious, same here. But there are some food that I still refuse to eat, like bittergourds. Haha!

    Hi Anncoo, thanks, do try it!

    Hi Grace, thanks for your encouragement!!

    Hi busygran, thank you! It's my first time trying to do step-by-step pics!

    Hi The Experimental Cook, thanks! I just visited your food blog. Very nice!

    Hi crustabakes, thanks!

    Hi hanushi, thanks for visiting! I like your blog too! You should try this recipe. It's more acceptable when the cranberries are blended so finely. And the almond really gives it the nutty fragrance.

    Hi Angel, hehe, now you notice it! You must try it. I like it a lot. But have to reduce the sugar, it's quite sweet.

    Hi Zoe, thanks for the nice words! I have many new visitors today. Very happy!

    Hi celine, thanks to know that I'm not forgotten. :)

  13. Ooh wow! This is a hearty and healthy cupcakes! I'm still trying to get my hands on some cranberries. Once I do that, I'm going to try this. I can eat this without guilt. Thanks for sharing SSB.

  14. Your cake is nicely bake. May I know which brand of the oven are you using? I'm sourcing for a new oven now.

  15. Me too. There are more food that I dislike when I was younger than now.

  16. Thanks Jane and Edith!

    Hi Michelle, I'm just using a 16L secondhand oven, brand Nakada (which I also never heard of). ;) So I wouldn't be able to give you much advice. Sorry about it!

    Hi Tigerfish, I'm sure most of us were like that when we were young. ;)

  17. i would love one for breakfast tomorrow!

  18. Your cupcakes look very nice...the flavor combination of almond and cranberry sound fantastic too.

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  20. hi, can I replace icing sugar with normal castor sugar?

  21. lovers0206: You can but reduce the amount of icing sugar cos it will be sweeter.