The expeditions out West in North America took me back to cakes, brownies and cookies. The craving for sweet tooth is still there and resulted today in these lovely cupcakes.
This recipe is for 12 small ones.
2 cups of flour, 1 tsp baking powder, 1 cup brown sugar, 4 tblsp butter, 1 tsp vanilla extract, 1/2 tsp salt, 1 egg and 1 cup of water
1/2 cup dried cranberries, 1/2 cup of raspberries, 60 g (ca 2 oz) chopped dark chocolate, 1/2 cup peacans and 1 tbsp cocoa
Pre-heat the oven to 200 C (ca 400 F).
Beat the sugar and butter. Mix in the egg and water. Mix together the flour, cocoa, vanilla extract, nuts and berries, and add them to the batter little by little.
Spoon into small cupcake baking cases and bake for 15 minutes. Let them cool and enjoy!