Cupcakes cranberries & blueberries

INGREDIENT (For 8 cupcakes)
- 1 ¼ cups flour (160g)
- 1.5 teaspoons baking powder
- ½ teaspoon salt (I put less because I used salted butter)
- 57g soft butter (salted for me)
- ½ cup sugar (100g)
- 1 egg
- ½ cup light cream (120 ml)
- 40g dried cranberries

Whipped cream blueberries (blueberries)
- 20cl of liquid whipping cream
- 1cs full of blueberry jam and tomato
- Blueberry fruit pulp

Preparation

1. Preheat oven to 180 ° C. Place paper liners in muffin cups.
2. Mix the flour, baking powder and salt and set aside.
3. Beat butter in food processor with sugar until the mixture is creamy and clear.
Add egg and mix well. Then, add alternately the flour and the cream and finally dried cranberries.
4. Fill your paper liners three-quarters and bake for 20-25 minutes.
5. Meanwhile, prepare whipped cream: Whip the cream well chilled in liquid full cream then add the jam towards the end while continuing to mix the very strongly.
6. Once the cupcakes have cooled, comb them with whipped cream using a pastry bag with fluted or smooth and then place a piece of blueberry fruit pulp.