Cranberry and orange cupcake with orange cream cheese frosting

Ingredients

• 2 large eggs
• 200 g caster sugar
• 100 g corn oil
• 135 ml sour cream
• 1 teaspoon vanilla extract
• Grated zest of 1 orange
• 228 g plain flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 140 g fresh or frozen cranberries
• 175 g cream cheese
• 450 g icing sugar
• 125 g unsalted butter
• Grated zest of 1 orange

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Preparation

• Preheat the oven to 180C.
• In a large mixing bowl beat the eggs and sugar together until light and fluffy.
• Slowly pour in the oil, a little at a time, beating well after each addition, then repeat the process with the sour cream and vanilla extract, making sure everything is well combined, and incorporate the orange zest at the end.
• Sift the dry ingredients together in a bowl and then add to the batter and beat well. Finally, fold in the cranberries gently. Carefully spoon the mixture into the cupcake cases, filling them to about 2/3 full.
• Bake in the oven for 20-25 minutes or until slightly raised and golden brown. Allow to cool in their tins for 10 minutes before turning out on to a wire rack to cool completely.
• To make the icing, place all the ingredients in a mixing bowl and beat until thoroughly combined and the icing is smooth and pale.