Orange Cranberry Cupcakes

Baked these Orange Cranberry Cupcakes for Teacher's Day

I found this recipe so similar to my Orange Sponge Cupcakes that I did before. The only difference for this recipe is that the cake has a nice dome and texture really soft and spongy. I wanted to explore if cranberries would taste nice with the cupcakes and miraculously it tasted wonderful. The sweetness of the cake and the slight sourness from cranberries made it a perfect match. I love these cupcakes and so do everyone in the family. 

Ingredients

50g corn oil
70g fresh squeeze orange juices
6 eggs (cold from fridge)
190g caster sugar
200g cake flour
100g dried cranberries

Directions

1. Mix corn oil and orange juices together, set aside.
2. Sift flour and salt together, set aside
3. Remove eggs from fridge and add into mixer bowl. Then add in caster sugar and whisk (use Balloon Whisk) speed 4 for 5 mins till pale and fluffy.
4. Add in flour spoon by spoon and mix well.
5. Add in corn oil + orange juices and use a spatula to fold the batter till well combined. Do not over mix. 
6. Pour batter till half filled, add cranberries and top with more batter until 90% full. Slightly tap on countertop twice to remove air bubbles. 
7. Bake at pre-heated oven at 170 Deg C for 20mins or until lightly golden brown.

* Note: for waxy fillers 6cm (diameter) X 3.5cm (height), 30g each, 27pcs.