1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
1 tsp. baking powder
4 eggs
1 tsp. vanilla extract
1/4 cup white chocolate chips
1/2 cup dried cranberries
1 tbsp. orange zest
1. Preheat the oven to 350F. Combine all the cupcake ingredients (except for the chocolate chips and cranberries) in a large bowl, and beat with an electric mixer on medium speed for 2 minutes. Stir in the chocolate chips and cranberries with a spoon or spatula. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.
For the frosting:
1 cup white chocolate chips
5 tbsp. milk
1 1/2 cups confectioners sugar, sifted
3 tbsp. chopped, toasted, macadamia nuts
2. Melt the chocolate and milk in a double boiler, stirring frequently. Remove from the heat and beat in the confectioners sugar until smooth. Frost each cupcake and sprinkle with the chopped nuts.
Makes approximately 18 cupcakes
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