Cranberry and Orange Cupcakes

Name: Cranberry and Orange Cupcakes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 2 (large, free-range or organic) Eggs (large, free-range or organic); 200 g Caster sugar; 100 g Corn oil; 135 ml Sour cream; 1 tsp Good-quality vanilla extract; Orange zest (need 1 tsp), Zest of 1 orange (about 1 tsp); 228 g Plain flour; 1/2 tsp Baking powder; 1/4 tsp Bicarbonate of soda; 1/4 tsp Salt; 1 tsp Ground cinnamon; 140 g Fresh or frozen cranberries (chopped); 1 batch Orange blossom buttercream frosting or orange-flavoured cream cheese frosting (see pages 53 and 35 respectively); Fresh or dried cranberries / Christmas-themed decorations, to taste

These cranberry and orange cupcakes boast a bright sweet-tart flavor, and pair beautifully with either orange blossom buttercream or orange cream cheese frosting. They make a wonderful healthy choice for Christmas.

55 min

Medium

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Ingredients

Eggs (large, free-range or organic) 2 (large, free-range or organic)

Caster sugar 200 g

Corn oil 100 g

Sour cream 135 ml

Good-quality vanilla extract 1 tsp

Orange zest (need 1 tsp) Zest of 1 orange (about 1 tsp)

Plain flour 228 g

Baking powder 1/2 tsp

Bicarbonate of soda 1/4 tsp

Salt 1/4 tsp

Ground cinnamon 1 tsp

Fresh or frozen cranberries (chopped) 140 g

Orange blossom buttercream frosting or orange-flavoured cream cheese frosting (see pages 53 and 35 respectively) 1 batch

Fresh or dried cranberries / Christmas-themed decorations to taste

Instructions

Prepare the oven and tin

Preheat the oven to 140°C (fan) / 150°C / 300°F / Gas Mark 2, and line a 12-hole muffin tin or three 12-hole mini muffin tins with appropriately sized cupcake liners.

Whip the eggs and sugar

In a large mixing bowl, beat the eggs and sugar until light and fluffy, approximately 3–5 minutes using an electric hand whisk.

Add the oil, sour cream and vanilla

Slowly pour in the oil a little at a time, beating thoroughly between additions. Then add the sour cream and vanilla extract in the same way, ensuring all ingredients are well combined, and finally add the orange zest.

Add the dry ingredients

Sift the dry ingredients (flour, baking powder, bicarbonate of soda, salt and ground cinnamon) together, then add to the batter and beat well.

Add the cranberries

Finally, gently fold in the chopped cranberries.

Fill the cases and bake

Carefully spoon the batter into the cupcake liners, filling each about two-thirds full. Bake in the oven for about 25 minutes (regular size) or 15 minutes (mini size) until slightly risen and golden. Test by inserting a skewer into the centre of a cake; it should come out clean.

Cool and decorate

Cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Once fully cooled, decorate with orange blossom buttercream or orange-flavoured cream cheese frosting, and top with whole fresh or dried cranberries or Christmas-themed decorations.