Fruit and Nut Cupcakes

• Flour – 60gm
• Eggs -1 
• Sugar – 50 gm 
• Butter – 50 gm 
• Baking powder – 1/2 teaspoon
• Vanilla extract – 1 teaspoon 
• Cranberry – 20 grams chopped
• Hazelnuts – 20 gms chopped
• Raisins – 20 gms chopped
• Milk – 50 ml

Vanilla Buttercream Frosting:

• ​Butter – 70 gm
• Icing sugar – 150gm
• Vanilla extract – 1/2 teaspoon
• Chocolate chips to garnish (optional)

Method
Cupcakes:

• Preheat the oven to 180 degrees celsius. Line the muffin tin with standard sized cupcake liners. 
• In a large bowl, Cream the butter and sugar until pale and fluffy. 
• Beat the egg with the butter-sugar mixture for a couple of minutes. 
• Sift the flour and baking powder and fold this mixture. 
• Add the vanilla in the milk and add the milk to the batter. Lastly fold the chopped fruits and nuts into the batter and mix well until completely incorporated.
• Fill the cupcake liners with 2/3rd cup full of batter. Bake for 15-20 minutes, check from about 18 minutes. 
• Once baked let it cool on a cooling rack.

Vanilla Buttercream Frosting:

• Cream the butter until light and fluffy. 
• Sift in half of the icing sugar and beat for a couple of minutes. Add the remaining icing sugar and beat for about 2-3 minutes. 
• Add the extract and beat for about a minute. 
• Once the cupcakes are cooled, frost them and garnish them with few chocolate chips!