Healthy living in Africa Campaign : Orange Cup Cake | Nestlé

To cook these little delights, first preheat your oven to 350°c. Mix the flour, baking powder and salt in a medium bowl. Beat butter and sugar in a separate bowl until light and fluffy. Add in eggs and mix until smooth. Pour in half the flour mixture from the other bowl and mix, repeat with the other half. Add in the yogurt and vanilla and blend in the orange zest at low speed. Scoop up your dough into mini baking cups and bake for about 10 minutes or until the tops are spring back when lightly touched. For the frosting put the cream cheese in a medium bowl and beat at medium speed until smooth and creamy. Add powdered sugar, vanilla, orange zest, and orange juice; beat until smooth. Divide the frosting into 2 bowls. Add food colouring to 1 bowl; mix with a spatula until frosting is light pink. To frost the cupcakes, place a dollop of frosting on top, and swirl with a spatula. Put frosting in a piping bag with a large round tip (or use a zip-top plastic bag with a corner cut off), and pipe a large dollop on top of each cupcake. Then use another bag with a smaller tip and a different colour frosting to make a "bull's-eye" on top of each dollop.

Ingredients:

• Cupcakes
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter
• 1 1/3 cups granulated sugar
• 4 large eggs
• 1 cup low fat Greek yogurt
• 1 teaspoon pure vanilla extract
4 tablespoons orange zest
• Frosting
• 1 block (8-ounce) low fat cream cheese, chilled
• 4 cups powdered sugar
• 1/8 teaspoon pure vanilla extract
• 1 teaspoon orange zest and 2 teaspoons orange juice
• 2 drops red food colouring