Turkey, Stuffing and Cranberry Cupcakes

Ingredients

• 175g cold leftover stuffing
• 250g plain flour
• 1tbsp baking powder
• Pinch of salt
• 100g Kerrygold block butter, melted and cooled
• 2 eggs
• 150ml soured cream
• 225g cooked turkey meat, roughly chopped
• 4 spring onions, finely chopped
• For the creamy cranberry topping:
• 300g soft cream cheese
• 4 tbsp smooth cranberry sauce
• 24 sage leaves
• oil for frying
• 12 fresh cranberries