The people at Rachel's sent me a couple of festive recipes a week or so ago and asked me if I would like to try them out. I took one look at these delicious Christmas Cupcakes and I said why not!
Created using the one bowl method, where you simply dump all of the main ingredients into the bowl with a few stir ins at the end, these are moist and delicious!
They use Rachel's low fat Organic Vanilla yogurt for a lovely vanilla flavour. Don't you find that cakes and cupcakes, well all baked goods really . . . made with yogurt . . . give you fantastically flavourful and moist results? I know! They sure do!
And these cupcakes are no exception to the rule. They are incredibly moist and stogged full of vanilla and orange flavours . . . and . . .
Chopped dried cranberries, for an extra special holiday flair. I was going to macerate them in some orange liquer for a little extra orange zip . . . but I couldn't find my bottle of orange liquer!
In any case, these are great. They are topped with a tangy vanilla yogurt glaze. The glaze is really easy to do actually. I just flipped the cupcakes upside down and swirled the tops into it, let any excess drip off and then put them onto the cooling racks where I sprinkled them with red and white sanding sugar and some coloured sparkly balls. Very festive! Not to mention very tasty!
*Orange and Cranberry Cupcakes*Makes 12
Christmas inspired cupcake recipe, to enjoy with the whole family from the people at Rachel's.
225g margarine or butter, softened (1 cup)
225g caster sugar (1 cup plus 3 TBS)
225g self raising flour (1 1/2 cups plus 2 1/2 TBS)
3 large free range eggs
100g Rachel’s low fat vanilla yogurt (6 1/2 TBS)
70g dried cranberries, chopped (scant half cup)
Orange zest, juice of ½ orange
250g icing sugar (scant 2 cups)
30g Rachel’s low fat vanilla yogurt (2 TBS)
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.
Quite simply gorgeous!
They also included a recipe for a frozen Christmas Ice Cream Bomb! I haven't made this but I reckon it is pretty enough to make a beautiful centrepiece for your Christmas Dessert Table! Boozy dried fruit stirred into a rich yogurt/cream base and frozen until it's just right and served with a fabulous cranberry sauce!
*Rachel's Ice Cream Bomb*Serves 10 to 12
200g dried fruit (sultanas, sour cherries, cranberries, blueberries (1 1/3 cups)
6 tbsp brandy or dark rum (optional)
2 tbsp dark brown sugar
350ml double cream (1 1/2 cups)11/3 cup
300g Rachel’s Greek Style Bio Live Natural Yogurt (1 1/4 cup)
100g Rachel’s Low Fat Vanilla Bio Live Yogurt (6 1/2 TBS)
200g frozen berries (raspberries or mixed summer (2 cups)
200g cranberries, fresh or frozen (2 cups)
100g caster sugar (1/2 cup)
1 tbsp cornflour
2 tbsp water
1. Soak the dried fruit with the brandy and dark brown sugar and leave overnight. If you are short of time microwave the fruit on high for 2-3 minutes
2. Line a 2 litre pudding basin with cling film with enough overhang to cover the top of the pudding.
3. Whip the cream and yogurts to soft peaks, add the frozen berries and stir.
4. Add the soaked fruit, mix well.
5. Spoon into the pudding basin, push the mixture down and level off the surface. Ensure the cling film covers the top.
6. Place in the freezer overnight or at least for half a day.
7. Before serving remove from freezer and allow to thaw a little at room temperature.
8. Invert the basin onto a serving plate and tip over to release. You may find a palate knife useful to ease out the edges.Tip: you can decant by dipping the basin in a larger bowl of warm water, hold for 30 seconds and release.
9. To make the sauce place the cranberries and caster sugar in a sauce pan and gently heat until all the sugar has dissolved.
10. Make a paste with the cornflour and water and gradually add this to the cranberries and sugar. Allow to thicken and then remove from the heat.
Rachel's Organic Yogurt is available in a wide variety of flavours as well as Seasonal inspirations. they can be purchased at ASDA, Booths, The Co-operative, Morrisons, Sainsbury's, Ocado and Waitrose.
To learn more and check out their other delicious recipes you can check out their tasty website.
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