Crafts Beautiful Magazine

Give cupcakes a Christmas twist by combining fruity flavours with creamy yoghurt

What you need...
  • 225g butter, softened
    225g caster sugar
    225g self raising flour
    3 large eggs
    130g Rachel’s low fat vanilla yogurt
    70g dried cranberries, chopped
    Orange zest
    Juice of half an orange
    250g icing sugar
  1. Preheat the oven to 190◦ C/Fan 170◦ C/Gas Mark 5, then place paper cases in a cake tin. Place the margarine, sugar, flour and eggs into a large mixing bowl and beat for two minutes until light and fluffy.

  2. Fold in 100g of yoghurt, dried cranberries, orange zest and juice. Divide the mixture between the cases so that they are half filled and bake for around 15 minutes or until golden. Leave to cool on a wire rack.

  3. Combine icing sugar with 30g of yoghurt and stir until smooth. Decorate each cake with a blob of icing and spread with a palette knife.

  4. Leave the icing to set. The cakes will keep for up to four days in an airtight container.

This recipe has been supplied by Rachel's Organic. To find out more, visit [url=][/url]

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