Orange and Cranberry Cupcakes

Servings - 16 cupcakes

Prep Time 15

Cook Time 15

Total Time 30

225 grams 1 cup plus 1 tablespoon softened butter
225 grams 1 cup caster sugar
225 grams 1½ cups plus 2 tablespoons self raising flour OR use plain flour and add ½ teaspoon salt and 3 teaspoons baking powder
3 large eggs
100 grams that's a generous ⅓ cup Rachel's low fat vanilla yogurt
70 grams a heaping ½ cup dried cranberries, chopped
the zest of one orange
2 tablespoons freshly squeezed orange juice about half the orange
To decorate:
250 grams 1¾ cup icing sugar (confectioner's sugar)
about 30 grams 1 to 3 tablespoons Rachel's low fat vanilla yogurt

Preheat the oven to 190°C (375°F)/ Fan oven 170°C (325°F)/ Gas Mark 5.
Arrange paper cases in muffin tins.
Put the butter, sugar, flour and eggs into a large mixing bowl and beat with an electric mixer for about two minutes until smooth, light and fluffy.
Fold in the yogurt, dried cranberries, orange zest and juice.
Fill the paper cases half full and bake for 12 to 15 minutes or until a cake tester inserted in the centre of a cupcake comes out clean. The cupcakes should be starting to turn golden.
Remove from the baking pans and cool on a wire rack.
When the cakes are completely cool, make the icing.
Gradually add the yogurt to the icing sugar, mixing until a smooth, drizzle-able consistency is reached.
Decorate each cupcake 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.
Cakes will keep in an airtight container for up to 4 days.

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