Cranberry Yoghurt Cupcakes. Cranberry Yogurt Cupcakes are a delicious, frozen treat that makes the perfect evening snack. It's a healthy enough to double upas dessert for breakfast. Cake for breakfast makes perfect sense when yogurt steps in as the dairy component.
Use your leftover cranberry sauce for this recipe.
This cranberry yogurt chiffon cake so easy to make.
It is moist and soft, tangy and full of I've put the batter into cupcake liners instead of a chiffon pan like my Mini Tofu Chiffon Cake ~ no moulding and.
You can cook Cranberry Yoghurt Cupcakes using 17 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Cranberry Yoghurt Cupcakes
- It's 1 1/2 cups of All purpose flour.
- It's 1 cup of Plain Yoghurt.
- Prepare 3/4 th of cup Sugar,powdered.
- You need of I have used brown sugar.Also you can cut down on the sugar if you are using frosting.
- It's 1/2 tsp of Baking Soda.
- Prepare 1 1/4 th tsp of Baking Powder.
- Prepare 1/2 cup of Vegetable Oil.
- Prepare 1 tsp of Vanilla Essence/ 1 sachet Vanilla Sugar.
- It's 1/2 cup of Dried Cranberries.
- You need of rolled in dried flour, to prevent it from settling down.
- It's of Cream Cheese Frosting.
- Prepare 1 cup of soft Cream Cheese.
- You need of I have used Phillidelphia cream cheese.
- You need 1/2 cup of Sugar powdered.
- Prepare 1 tsp of Pink food Colour or a pinch of food colour paste.
- You need of Some decorations optional.
- Prepare of the colour depth of each brand varies. So add tiny amounts of colour until you are satisfied with the colour.
Cranberries are great to prevent and treat urinary tract infections. You can buy them dried to add to your morning cereal or yogurt, or salad even in your bakes. These Greek Yogurt Cupcakes are so fluffy and delicious. An easy recipe for tender pound cake full of sunshiny flavor and festive cranberries!
Cranberry Yoghurt Cupcakes step by step
- Pre-heat oven to 180 c. In a big bowl, sift flour, sugar, soda and baking powder. Give it a good mix to ensure all the ingredients are evenly spread. To this dry flour add yoghurt and oil. Mix it gently till it forms a thick batter. Now add the cranberries and gently fold it into the batter. Line a baking tray with paper cases. Pour the cake mix upto 3/4th of the paper case. Transfer it immediately into the oven..
- Transfer it immediately into the oven. Bake it for about 20 mins until a toothpick inserted into the middle of the cake comes out clean. Allow it to cool..
- Frosting In an electric mixer, beat the cream cheese and sugar until it's lite and fluffy. Add colour and beat it again. Using a star nozzle, frost the cooled cupcakes. Add sprinklers if desired..
As for the rest of our supplies, I baked plenty of plain cupcakes and cake layers the night before for us to practice on. This Yogurt Cake is an everyday cake. It's one that I serve as a weekday dessert or when friends come over for coffee. It has a wonderful dense and moist texture and tastes of almond, lemon, and vanilla. Gently fold in yogurt and milk just until moistened.
