Fruit tingle cupcakes

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INGREDIENTS:

429 grams all-purpose flour

265 grams caster (superfine) sugar

1/2 teaspoon salt

3 teaspoons baking powder

185 milliliters of milk

185 milliliters freshly squeezed ornage juice + 2-3 oranges zested

125 milliliters vegetable oil

125 grams unsalted butter, softened

2 tablespoons Greek yogurt (can substitute with sour cream)

1 teaspoon vanilla extract

2 large eggs

6 pkts fruit tingle candy, crushed (see notes)

Frosting

1 batch of meringue frosting (recipe: thescranline.com)

METHOD:

Start off by zesting and juicing the oranges.
Set aside.

Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a fan forced oven.
Line a cupcake tin with cupcake liners.

In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt.
Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
Add the softened butter and let it mix until it resembles a fine sand like texture.

Next, add milk, orange juice, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible.
Scrape down the bowl, add orange zest and mix for another 20 seconds.

Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).

Bake for 20-25 min or until a toothpick inserted comes out clean.
Allow them to cool completely on a wire cooling rack before frosting.

Fit the end of a piping bag with a large round tip and frost the cupcakes in a swirl.
Finish off by sprinkling fruit tingle dust.