PREPARATION:
Start by softening the cranberries by soaking them in water or fruit juice for 20 minutes before draining them and using them to decorate the mini cakes.
Combine the flour and baking powder.
In a separate bowl, beat the butter, sugar, vanilla sugar, and salt until the mixture is creamy and becomes a smooth ointment.
Add the eggs one at a time, continuing to beat between each addition.
Then add the flour and yeast mixture and mix gently with a spatula to obtain a well-aerated and homogeneous cake batter.
Pour the mixture into mini-cake molds.
Decorate the mini-cakes with fresh cranberries and strawberries.
Bake in an oven at 180°C (356°F) for approximately 20 to 25 minutes.
