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Six of the best cupcake recipes

Celebrate cupcake week with these divinely delicious recipes, from decadent Mars Bar flavour to gluten-free Blueberry


Posted: 18 September 2013
by Catherine O'Dolan


Orange, Raspberry And Yoghurt Cupcakes
 3 of 6 

Orange, Raspberry And Yoghurt Cupcakes

Makes 12 cupcakes

INGREDIENTS

225g (8oz) plain flour, plus 1 tbsp for dusting

1/2 tbsp baking powder

55g (2oz) ground almonds

2 large eggs

90ml (3fl oz) sunflower oil

250ml (9 fl oz) low-fat Greek yoghurt

250g (9oz) sugar

Grated zest and juice of 1 orange

24 raspberries

FOR THE ICING

700g (1lb 9oz) icing sugar

75ml (21/2fl oz) Greek yoghurt

METHOD

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

2. Line a 12-hole non-stick muffin tray with paper muffin cases.

3. Sift the flour and baking powder together and add the ground almonds.

4. In a large bowl, mix the eggs, oil, yoghurt and sugar together. Add the dry ingredients, followed by the orange juice and rind, and mix until thoroughly combined.

5. Spoon the mixture into the cases so they are half-full.

6. Dust the raspberries with the tablespoon of flour to prevent them sinking and add two to each cake case then add the rest of the cake batter.

7. Bake for 25 minutes until the cakes are springy to the touch.

8. Remove and place cakes on a wire rack to cool.

9. To make the icing, sift the icing sugar into a large bowl and stir in the yoghurt. The consistency should be thick but easy to spread. If it isn’t, add a drop or two of water. When the thickness seems right, coat the top of each cake with about half a tablespoon of icing, spreading it to reach the edges.

10. Decorate with rice paper flowers or extra raspberries, if you wish.

From Eat Me! by Xanthe Milton (Ebury, £15).

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