In a small cup, combine the cornstarch and two tablespoons orange juice.

Stir until blended and set aside.

Combine remaining one-fourth cup orange juice and sugars in a medium-sized saucepan. Cook over medium heat, stirring until the sugars dissolve.

Add the cranberries and orange zest. Increase the heat to medium-high and bring to a boil, stirring occasionally. (The cranberries will begin to pop and crack open.)

Stir in the cornstarch mixture and return to a boil. Cook until mixture thickens and is no longer cloudy.

Combine all topping ingredients in a small bowl. Mix and set aside.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Bring a large pot of salted water to a boil. Cook noodles as directed on package, about four to six minutes. Drain and set aside.

While the noodles are cooking, whisk together eggs, salt, pepper, oil, sugar, vanilla sugar, honey, and cinnamon.

Add cooked noodles to the egg mixture and mix gently until coated.

Spray 20 muffin cavities with cooking spray. Add one-fourth cup sweet noodle mixture to each cavity.

Spread one tablespoon cranberry filling over the sweet noodle mixture and then sprinkle one tablespoon of topping on top.

Bake on the center rack of your oven for 30 minutes.