After 2 weeks of continuous baking for my ex-colleagues last month, I have not done any baking in December until tonight. There is a cup of plain yoghurt in the fridge which will be expiring in month end. Since I am going to be away for holiday in the last 2 weeks of Christmas, I thought I had better use up the yoghurt soon. The recipe I have selected was a French Yoghurt Cake but I had made some variations based on the ingredients that are available at home. At the end, what came out from my oven are 12 aromatic Cranberry-Yoghurt Cupcakes.
I am very happy with the result - these cupcakes are very moist, smell and taste wonderfully good. They are easy to make and light for the weight-conscious too. :)
Cranberry-Yoghurt Cupcakes
(Adapted from Cookbook Addiction with modification)
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup ground hazelnut
- 2 teaspoons baking powder
- Pinch of salt
- 1/2 cup sugar
- 3/4 cup plain yogurt (low fat)
- 3 large eggs
- 1/2 teaspoon pure vanilla extract
- 1/4 cup canola oil
- 1/2 cup of dried cranberries
Method:
- Preheat oven to 175 degree C. Line 12-hole muffin tray with cupcake liners.
- Whisk together the flour, ground hazelnut, baking powder and salt.
- Put the sugar, yogurt, eggs and vanilla in a bowl and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then fold in the oil and dried cranberries with rubber spatula. Fill the cupcake liners with the batter, not more than 3/4 full.
- Bake for 18 minutes, or until a knife inserted in the centre comes out clean. Remove from the oven and transfer the cupcakes to a rack to cool down.
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