Orange and Cranberry Cupcakes

• 120g plain flour
• 150g caster sugar
• 1 1/2 teaspoons baking powder
• 2 oranges (zested and juiced into 2 portions)
• 40g unsalted butter
• 120ml made up of milk and one of the orange juice portions
• 1 egg
• 1/2 390g cranberry sauce
• 50g sweetened dried cranberries chopped

Preheat the oven to 170 degrees Celsius.

Put in a bowl the flour, sugar, baking powder, orange zest and the butter and mix until it forms a slightly dry breadcrumb like mixture.

Add the milk and orange juice combination and beat again until just combined.  Next add the cranberry sauce and the dried cranberries.

Add the egg and beat again for a few minutes until the mixture is smooth.  Divide the mixture out between 12 cupcake cases and cook for 20 minutes or until golden brown and the cupcake springs back when touched.  Leave to cool.

• 250g icing sugar
• 80g unsalted butter (soft)
• 25ml milk and the other orange juice portion combined

Put the icing sugar, butter and milk mixture in a bowl and mix together.  The trick with frosting is the longer you beat it, the lighter and fluffier it gets, so try and beat for at least 5 minutes and then spread on top of cupcakes or pipe on to cakes.

To decorate I used candy cane sprinkles and some more chopped cranberries

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