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!

Orange Biscuit Cookie Recipe!

As we haven’t had a recipe for quite sometime, I thought I’d share an old family favourite with you. It came from a very old recipe book, where the covers have long gone and so have several pages, but this little gem survived. The biscuits have an almost shortbread texture, which melts on the tongue but with the completely up to date addition of Orange to give them something special.

You Will Need

100 gms/4 oz Plain Flour

50 gms/2 oz Dried Semolina

100 gms/ 4 oz Butter

50 gms/2 oz Caster Sugar

Grated rind of one large Orange

Step 1

Preheat your oven to 350F, 180C (Fan oven 160C), Gas 4. In a large bowl cream together the butter and sugar. Add the Orange rind and beat again.

Step 2

Mix the flour and semolina together in a seperate bowl and then add to mixture. Chill in the fridge for 15 minutes.

Step 3

Roll out the biscuit mixture, it should be roughly 3-4mm in depth. Then using a biscuit cutter of your choice, cut out into shapes. Place on a baking tray.

Step 4

Bake in the oven for 15 minutes or until golden brown. Cool on a wire rack and then enjoy!