Orange & cranberry cupcakes
Preparation time: 15 mins
Cooking time: 15 mins
Makes: 12 cakes
225g/8oz butter, softened
225g/8oz caster sugar
225g/ 8oz self raising flour
3 large eggs
100g/4oz low-fat vanilla yoghurt
70g/2.5oz dried cranberries, chopped
Orange zest, juice of ½ orange
250g/9oz icing sugar
30g/1.25oz low-fat vanilla yoghurt
1. Heat the oven to 190C/R5. Arrange paper cases in muffin or bun tins. Place the margarine, sugar, flour and eggs into a large mixing bowl and beat for about two minutes until smooth, light and fluffy. Fold in the yoghurt, dried cranberries, orange zest and juice. Divide the mixture between the cases so that they are half filled and bake for 12–15 minutes, until golden. Cool on a wire rack.
2. To make the icing, mix the icing sugar with the yoghurt and mix until smooth.
3. Decorate each cake with a blob of icing and spread with a palette knife. Alternatively, leave to run to the edges of the paper case. Leave the icing to set.
4. Cakes will keep in an airtight container for up to four days.
Recipe and image courtesy of Rachel’s yoghurts.