Cranberry-Orange Bundt Cakes

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 1 tablespoon butter melted
• 12 tablespoons butter softened
• 3 large eggs 
• 3 cups flour all-purpose
• 1.8 cups granulated sugar 
• 0.8 cup buttermilk low-fat
• 0.3 cup orange juice fresh
• 0.5 cup orange juice fresh
• 2 teaspoons orange zest grated
• 2 cups powdered sugar 
• 0.5 teaspoon salt 
• 1 cup cranberries dried sweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Coat 18 mini Bundt cups with baking spray.
3. Weigh or lightly spoon flour into dry measuring cups, and level with a knife.
4. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
5. Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.
6. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.
7. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.
8. Combine dried cranberries and 1/2 cup orange juice in a microwave-safe dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry mixture into batter.
9. Spoon batter evenly into prepared pans.
10. Bake at 350 for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.
11. Combine powdered sugar, 1/4 cup fresh orange juice, melted butter, and grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set.
12. Dip & Swirl: For a glaze that completely covers the cakes, dip the tops into glaze and swirl them around a bit to make sure the glaze coats and sticks.