cranberry yoghurt cupcake {egg free}

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Cranberry cupcakes are soft and moist. It is made using yoghurt which replaces eggs to render delicious cupcakes.

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Cranberries are grown throughout northern Europe. It is known for its high vitamin C and D, potassium and iron content. They are believed to be a natural remedy for a host of health conditions.

I love the color of cranberries, deep red and tastes little sour. This being the month of Valentines and the whole town painted red, I could have not thought of anything better than cranberries.

I have used dried cranberries for this recipe. You can use fresh ones as well. The cupcakes turned out soft and very delicious. I made 2 batches of these, one for my friend’s daughter to distribute in her school {for her birthday} and the other for us to gobble at home 🙂 . I frosted them with white chocolate and topped it with football edible stickers {for boys} and some girly stickers {for the girls :-)}.I fortunately got some cute reviews from the kids as they thoroughly enjoyed their cupcakes. Could not have got a better review than that 🙂

Ingredients
Makes about 9 big cupcakes

1 1/2 cups of All purpose flour
1 cup Plain Yoghurt
3/4th cup Sugar,powdered
{I have used brown sugar.Also you can cut down on the sugar if you are using frosting}
1/2 tsp Baking Soda
1 1/4th tsp Baking Powder
1/2 cup Vegetable Oil
1 tsp Vanilla Essence/ 1 sachet Vanilla Sugar
1/2 cup Dried Cranberries
{rolled in dried flour, to prevent it from settling down}

Cream Cheese Frosting

1 cup soft Cream Cheese
{I have used Phillidelphia cream cheese}
1/2 cup of Sugar powdered
1 tsp of Pink food Colour or a pinch of food colour paste
{the colour depth of each brand varies . So add tiny amounts of colour until you are satisfied with the colour}
Some decorations {optional}

Method

  1. Pre-heat oven to 180 c.
  2. In a big bowl , sift flour, sugar, soda and baking powder.
  3. Give it a good mix to ensure all the ingredients are evenly spread.
  4. To this dry flour add yoghurt and oil.
  5. Mix it gently till it forms a thick batter.
  6. Now add the cranberries and gently fold it into the batter.
  7. Line a baking tray with paper cases.
  8. Pour the cake mix upto 3/4th of the paper case.
  9. Transfer it immediately into the oven.
  10. Bake it for about 20 mins until a toothpick inserted into the middle of the cake comes out clean.
  11. Allow it to cool.

Frosting

  1. In an electric mixer , beat the cream cheese and sugar until its lite and fluffy.
  2. Add colour and beat it again.
  3. Using a star nozzle, frost the cooled cupcakes.
  4. Add sprinklers if desired.

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Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

2 thoughts on “cranberry yoghurt cupcake {egg free}

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