Rachel’s Orange and Cranberry Cupcakes Recipe

IMG_5473Nothing says Christmas like some yummy home baking and todays Orange and Cranberry Cupcakes recipe is sure to please. They’re super moist, wonderfully fragrant and everything right down to the icing is just a notch above your average cupcake. The recipe was provided by Rachel’s Organic and as I sit here munching on yet another helping I can definitely recommend them. It’s also a great recipe to bake with the kids (as we did!)


225g margarine or butter, softened

225g caster sugar

225g self raising flour

3 large eggs

100g Rachel’s low fat vanilla yogurt

70g dried cranberries, chopped

Orange zest, juice of ½ orange

To Decorate

250g icing sugar

30g Rachel’s low fat vanilla yogurt

Preparation time: 15 mins  Cooking time: 15 mins   Makes: 12 cakes


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.IMG_5483

Tip. These would also make a great midnight treat for Father Christmas. Just add a label to your plate and I’m sure he’d welcome the change from Mince pies!

Spiced Pumpkin Tea Bread


Spiced Pumpkin Tea Bread

Spiced Pumpkin Tea Bread

You may have guessed by now that I’m a big fan of Pumpkins! Whether you put them in pies, soups or even cakes pumpkin is a seriously versatile vegetable that is entirely underused in the UK. Today I’m sharing my yummy recipe for Pumpkin Spiced Tea Bread. You may recall it featuring in our Halloween celebrations and it’s still a firm favourite.

Tip. I’m starting this recipe with a tip because it’s annoyingly hard to find Pumpkins in UK supermarkets past October. If you can’t find any then don’t despair, Butternut Squash makes a fabulous substitute!


225g/ 8oz Self Raising Flour

240g/ 9oz Caster Sugar

225g/ 8oz Pumpkin Puree (or butternut squash)

125ml/ 4floz Olive Oil

60ml/ 2floz Water

1/2 Tsp Ground Nutmeg

1/2 Tsp Allspice

1/2 Tsp Ground Cloves

1/2 Tsp Ground Ginger

1 Tsp Ground Cinnamon


Begin by making your Pumpkin puree. There are two ways to do this, the first option is to roast the Pumpkin, see my full instructions on this post. You can also remove all the flesh from the inside using carving tools or even an ice cream scoop and then boil in water until soft. Puree using a blender and then strain through a sieve lined with kitchen paper for several hours. You should have more than enough puree to make this recipe at least twice.

In a large mixing bowl combine all the ingredients and mix until just combined.IMG_5144

Preheat your oven to 180C/ 350F/ Gas Mark 4 and bake for 50-55 minutes until golden and cooked through.

Leave to cool and serve in cut slices. It tastes very good with a little butter spread across the surface.