recipes for WHOLE WHEAT CRANBERRY ORANGE CUPCAKES

INGREDIENTS
2 cups sifted whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter
3/4 cup sugar
1 cup whole milk
1 tablespoon freshly grated orange zest
1 1/2 cup fresh cranberries (you can substitute frozen, if necessary)
For the Orange Citrus Glaze
1 1/4 cups sifted confectioners’ sugar
1/2 teaspoon freshly grated orange zest
3 tablespoons freshly squeezed orange juice
1/4 teaspoon pure vanilla extract

Method

For the cupcakes:

Preheat the oven to 350˚F. Line a cupcake pan with twelve paper baking cups.

Sift together the flour, baking powder, and salt in a bowl, and set aside.
In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar for 3 to 5 minutes, or until light and fluffy.
Add one third of the flour mixture to the butter mixture, followed by one third of the milk. Mix slowly. Add another third of the flour mixture, followed by another third of the milk. Mix again slowly. Add the final third of the flour mixture, followed by the final third of the milk. Mix slowly, stopping to scape down the bowl.
Add the orange zest and mix until completely incorporated.
Using a spatula, gently fold in the cranberries.
Using a standard-size ice cream scoop, fill each baking cup so that it is two-thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.
For the glaze:
Whisk together all the ingredients in a small bowl, and warm in a small saucepan on low heat, stirring until fully mixed. Let the glaze cool for 10 minutes before drizzling on the cupcakes.

Serve in a lined basket, and enjoy for a delicious breakfast!