Turn an everyday ingredient into something special with our Christmas cupcake recipe
When the Homemaker team aren’t in the office, you’re most likely to find them baking up a storm in the kitchen, whipping up all manner of delicious and decadent desserts. However, having a passion for baking can play havoc with one’s waistline, and is often the main reason why many potential pastry makers are put off strapping on their aprons. Thankfully, the lovely people at Rachel’s Organic have found a way to avoid piling on the pounds, by substituting some of the high-fat ingredients likebutter or oil with their delicious, healthy yoghurt.As well as dramatically cutting the fat content of your bakes, it also adds a creamy richness and texture that will amp your cakes up a notch. Plus, it’s packed with protein and calcium, all essential for your well-being and good health. Rachel’s Organic has provided us with this delicious orange and cranberry cupcake recipe, so you can tuck in guilt-free this festive season.
- 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 a orange
- 250g icing sugar
- 30g Rachel’s low fat vanilla yogurt
Preheat the oven to 190?C/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 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.
To make the icing, mix the icing sugar with the yoghurt and mix until smooth. 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.