1½ TBS butter
1/2 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking soda
1 cup coarsely chopped cranberries
1/2 cup butter
1/2 cup cream or evaporated milk
1 cup sugar
1 tsp vanilla
Combine butter and sugar.
Gradually beat in milk.
Mix flour, salt and soda together.
Add to butter mixture until smooth.
Stir in cranberries.
Batter will be thick.
Spoon into muffin pan lined with paper baking cups.
Bake 350º 25-30 minutes until lightly golden brown.
Butter Sauce: Melt butter, cream and sugar together.
Bring to a boil stirring constantly just until sugar disolves.
Remove from heat.
Stir in vanilla.
Serve warm over cupcakes.
Can be made ahead and reheated in the microwave