The Cranberry Orange Cake

Yield:  24 cupcakes
Prep Time:  20 minutes
Bake Time: 18 minutes

INGREDIENTS:

2 cups fresh cranberries
3/4 cup fresh orange juice
1/2 cup sugar

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

4 oz vanilla yogurt
1/3 cup cranberry orange drizzle

1/2 cup unsalted butter at room temperature
1 cup sugar
zest from two oranges
3 eggs


1.  Preheat oven to 350 degrees F.  Line cupcake tins with paper cups.

2.  In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.

3.  In another medium bowl, combine the yogurt and 1/3 cup of the cranberry orange drizzle.

4.  In a large mixing bowl, add the sugar and orange zest, and rub them together with your fingers until the sugar is fragrant.  Add the butter, and beat on medium speed until light and fluffy.  Add the eggs one at a time, mixing well after each one.

5.  Add half of the flour mixture until well blended, then add the yogurt cranberry orange mixture, and blend well.  Blend in the last half of the flour mixture.  Scrape the sides of the bowl as need be.

6.  Divide the batter evenly among the cupcake tins.  Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean.  Allow cupcakes to cool on a rack.

7.  Frost with Orange Cream Cheese frosting, and Cranberry Orange drizzle.