1. Prepare all the ingredients, add baking powder directly to the low powder, soak the cranberry with rum and set aside
2. Cut the butter into small pieces to soften at room temperature, beat the egg liquid and set aside
3. Add the softened butter with fine sugar and beat with a manual whisk and mix well, then add honey, beat with an electric whisk until puffed and the color of the butter becomes lighter
4. Add the egg liquid to the butter three times, each time you add it, you need to beat it with an electric whisk until the egg oil is completely integrated before adding it again
5. Sift in the powder, add yogurt, and stir evenly with a spatula
6. Reserve some of the soaked cranberries for later use, squeeze out the gouache and add to the batter, mix well
7. Prepare the muffin paper cup, put the batter into the piping bag, squeeze it into the paper cup, sprinkle some cranberry on the surface, put it in the middle of the oven, heat up and down at 175 degrees, and bake for 25 minutes
Tips:1. The butter is softened, it must be softened at room temperature, and it will be recessed when pressed by hand;
2. Beat the butter until the sugar melts, and the color of the butter becomes lighter and puffy;
3. The temperature of each oven will vary, and the thickness of the paste in the muffin cup will be different. When baking, you can bake it for 20 minutes, and then add it slowly, just observe more.
