Cranberry Cinnamon Buttercake (Mini!)

 In exactly 12 days time , Christmas will be here . Some cranberry and cinnamon would work for this joyous season . Just thought i'll share one recipe before I start packing for my Vietname trip tomorrow . :)

I've been using this recipe (without cinnamon and cranberry) to bake plain buttercake but I thought since Christmas is coming ,  I could make it more Christmassy . I made these mini buttercake with the new casing I bought from Daiso . It makes the cake really adorable !

One of these cupcake only has 35 g of batter . It's bite-size , which suits Christmas party if you have any isn't it ? :) The sweetness and slightly citrus taste from the cranberry and flavor of cinnamon does match the butter cake really well .

Here's the recipe , try it out this Christmas !

Yield : 5 x 35 g of mini buttercakes

Ingredients :

• Sugar - 40g
• Plain Flour - 50g
• Baking Powder - 1/2 tsp (1.5g)
• Cinnamon Powder - 1/4 tsp (1g)
• Egg - 35g
• Butter , unsalted - 40g
• Vanilla Essence - 1/4 tsp (0.25g)
• Dried Cranberry - 2Tbsp (20g)

Direction : 

Soak dried cranberry in 1/2 cup of warm water for 5 minutes . Drain and set cranberry aside . 

Combine sugar , plain flour , baking powder and cinnamon powder in a medium mixing bowl . Mix well and add in egg , butter and vanilla essence . Lastly , fold in soaked cranberries . Divide batter to fill 3/4 of cake tins . 

Preheat oven to 180°C and bake for 9 - 11 minutes , depending on your oven . 

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