Cranberry and Pistachio Vanilla Muffins

Preheat oven to 175°C (about 350ºF). Prepare a muffin tin.

Cream butter and sugar. Add sour cream and continue to cream until mixture is light and fluffy. Add eggs, one at a time, beating well after each one.

In a separate bowl, combine flour, baking powder, vanilla sugar and baking soda. Add to the wet ingredients and mix until only just combined, then fold in the cranberries and pistachios.

Spoon into cake cases or muffin tin and bake for around 20–23 minutes. They are ready when an inserted skewer comes out clean. Place on a wire rack and allow the muffins to cool completely before icing.

For the icing, sift icing sugar and vanilla sugar and add 1 tablespoon of milk. Gradually add more milk until desired drizzling consistency is reached. Drizzle over cooled cakes and sprinkle with chopped dried cranberries. Leave to set before eating. Enjoy!