For the Orange Glaze:
π 3/4 cup (90g) powdered sugar
π 2-3 tbsp fresh orange juice
π 1/2 tsp orange zest
For Garnish:
π Fresh cranberries
π Thin orange slices or zest
πΏ Fresh mint leaves (optional)
π΄ Step-by-Step Instructions:
1οΈβ£ Prepare the Cake Batter:
Preheat your oven to 350Β°F (175Β°C) and grease a mini cake pan or cupcake molds.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
In a separate bowl, combine orange juice, vegetable oil, and egg.
Gradually add the wet ingredients to the dry mixture, mixing until just combined.
Gently fold in the chopped cranberries.
2οΈβ£ Bake the Cakes:
Divide the batter evenly among the prepared molds or mini cake pans.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely on a wire rack before glazing.
3οΈβ£ Make the Orange Glaze:
In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.
Adjust the consistency by adding more powdered sugar for a thicker glaze or more orange juice for a thinner glaze.
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