Recipes

Preheat oven to 350 F. Line muffin tins with cupcake papers.

In a small bowl, combine the flours and set aside.

In a large mixing bowl ( with a stand mixer preferably) cream the butter until

smooth. Add the sugar gradually and beat until fluffy for 3 minutes (I would

suggest timing this as it does make a difference, you want the butter to be

light and airy). Then add the eggs, one at a time, beating well after each

addition.

Add the dry ingredients alternating with the yogurt and vanilla. With each

addition, beat until the ingredients are incorporated but make sure to not

overbeat. Using a rubber spatula, scrape down the batter in the bowl to

make sure the ingredients are well blended.

Using a spatula or wooden spoon, fold in the cranberries and lime zest until

just mixed.

Spoon the batter into the cupcake liners, about 1/4 cup, filling them about

3/4 full. I had to use my large wilton muffin pan, and two smaller ones to

make all the cupcakes!

Bake about 20-25 minutes, or until a toothpick inserted into the center

comes out clean. You should always start with the lesser time, and then add

more if need be.

Once they are baked, let them cool in the muffin tins for about 10 minutes,

and then lift them to cool completely onto cooling racks. You can frost them

with the vodka buttercream, or if you want to use regular icing you can also

brush the tops of the cupcakes once cooled with vodka to soak in!