Walnut Cupcakes with Raspberries and Gooseberries

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Make up to 6 Cupcakes In Just Minutes with a Non-Stick Cooking Surface for Easy Cleanup

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Walnut Cupcakes with Raspberries and Gooseberries Recipe

The nutty flavor of walnuts is balanced by the tartness of raspberries and gooseberries in these Walnut Cupcakes with Raspberries and Gooseberries. This dessert is ideal for a sweet snack or a special occasion dessert.

Ingredients

• 1/2 cup unsalted butter, room temp
• 1/2 cup chopped walnuts
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/2 cup raspberries
• 1/2 cup gooseberries
• 1 cup all-purpose flour
• 1/2 cup milk
• Two large eggs

Time Needed

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Instructions

• Preheat the oven to 350°F (180°C) and prepare a muffin tin with cupcake liners.
• Combine the flour, walnuts, baking powder, baking soda and salt in a medium mixing bowl.
• In a separate large mixing bowl, cream together the butter and sugar until light and fluffy.
• Beat in the eggs one at a time, beating thoroughly after each addition.
• Mix until just combined, then gradually add the dry ingredients to the wet ingredients, alternating with the milk.
• Fold in the raspberries and gooseberries gently.
• Divide the batter among the cupcake liners in an even layer.
• 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
• Before serving, let the cupcakes cool completely.

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