1. 1 Cup = 200ml

Ingredients

1. All purpose flour – ¾ cup
2. Baking powder – ¾ tsp
3. Salt – ¼ tsp
4. Unsalted butter – 75 gram
5. Sugar – ½ cup
6. Egg – 1
7. Orange zest – 1 tbsp
8. Vanilla essence – ¼ tsp
9. Orange juice – ½ cup
10. Cranberry – ¼ cup + 1 tbsp (for topping)
11. Pistachios – 2 tbsp + 1 tbsp (for topping), chopped

Method

1. Preheat the oven to 180 degree. Line a cupcake mold with cupcake liners and keep it ready.
2. In a bowl combine together all purpose flour, baking powder and salt and keep it aside.
3. In another bowl, beat together butter and sugar till creamy. To this add orange zest and vanilla essence and combine evenly. Add egg to this and beat well.
4. Add the flour mixture and orange juice alternatively to the butter – egg mixture little by little and beat till well combined. Add the dried cranberry and chopped pistachios and fold.
5. Pour this to the cupcake liners in the cupcake mold. Make sure to fill only 2/3 portion of the molds. Sprinkle the remaining the cranberries and pistachios over it.
6. Bake it for about 25 – 30 minutes or till done. Check by inserting a tooth pick at the center of the cupcake, if it comes out clean, it is done. Remove it from the oven and let it cool for about 5 – 10 minutes. Move the cupcakes to a wire rack and cool it completely. Serve.