Tea and cakes always help to alleviate a bit of stress. Yesterday I have tested a recipe for orange and cranberry cupcakes as sent to me by Rachel's Organic
Orange and cranberry cupcakes (recipe reproduced with kind permission from Rachel's Organic)
225g margarine or butter, softened
225g caster sugar
225g self raising flour
3 large eggs
100g Rachel’s low fat vanilla yogurt
70g dried cranberries, chopped
Orange zest, juice of ½ orange
250g icing sugar
30g Rachel’s low fat vanilla yogurt
Preparation time: 15 mins Cooking time: 15 mins Makes: 12 cakes
1. Heat the oven to 190C/Fan 170C/Gas Mark 5. 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 yogurt, 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 yogurt and mix until smooth. Tip: the icing should be runny and flow.
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.
I have slightly changed the recipe by reducing the amount of sugar to 180g and butter to 180g, and used Rachel's Oragnica Greek Style Lemon yogurt.
For the icing I mixed the icing sugar with orange juice.
My younger son decorated some cupcakes with festive edition Jelly beans.