Cheese and Cranberry Cupcake made with Rice Flour – a delicious recipe with flour, Baking powder, sugar, Butter, Egg, +. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring the cream cheese to room temperature.
2
Microwave the butter (for about 1 minute at 500 - 600W) to melt.
3
Add the jam to the cream cheese and mix well.
4
Preheat the oven to 180C.
5
Combine the ingredients marked in a bowl, and mix well.
6
Add the beaten egg and melted butter, and mix.
7
Add 30g of cranberries and mix in.
8
Pour the dough into the cups evenly.
9
Put a mound of the mixture made at Step 2 on top.
10
Put a cranberry for topping in the center of the cake.
11
Bake in the oven for about 20 minutes at 180C.
12
Done.
13
Cool in the mold.
14
When they have cooled, take out of the mold and serve on a plate.
15
Wrap tightly with plastic film if you don't eat them right away.
341
kcal
Calories
21
g
Fat
31
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 100 grams Rice flour, 1/2 tsp Baking powder, 40 grams Granulated sugar, 50 grams Butter, and more.
Yes, Cheese and Cranberry Cupcake made with Rice Flour falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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