First cut the dried cranberries into small pieces, soak in white rum for 30 minutes, then cut the butter into small pieces. Add sugar and honey to the mixture and mix well.
Then add the egg liquid three times until it is well mixed, pour in the baking powder and low gluten flour when it's creamy.
Next, add � of the mixed flour and � of yogurt to the butter mixture, use spatula to mix all the ingredients, then add the remaining powder and yogurt and continue to mix.
In addition, soak the dried cranberries with paper towels to absorb moisture, add to the batter and mix with a spatula. Then put the batter into the decorating bag, and gently squeeze it into the paper cup until it is seven full.
Finally sprinkle some dried cranberries to decorate, bake it at 175 degree for 25 to 30 minutes!
