Currant Almond Cupcakes
Serving Size / Yield
- 1 1/4 C. unbleached all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs
- 1 C. sugar
- 1/2 C. canola oil
- 2 tsp. vanilla extract
- 1 tsp. fresh orange zest
- 1/2 C. Voskos Greek Yogurt (non-fat plain is the best for this recipe)
- 1/2 C. dried currants
- 1/4 C. sliced almonds
- Glaze: 1.5 cups Voskos Greek Yogurt (non-fat plain is best, but you can use vanilla), one shot of Cointreau, one cup confectioners’ sugar. Combine all ingredients in a bowl and mix with a hand mixer on high until the mixture thickens slightly. The glaze will still be thin, but creamy.
Preheat the oven to 350 degrees. Line a baking tin with paper liners; I used the minis here, but you can choose larger cakes, if desired.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, beat the eggs and sugar until light and fluffy (about 1 minute or so).
Mix in the oil, orange zest, and vanilla until blended.
Mix in the yogurt until combined.
Blend the flour mixture until completely incorporated and the batter is smooth. Add the currants and almonds.
Add about 2 tablespoons of the batter to each lined mini-cup. The batter should come to about 1/8 of an inch from the top for the cakes to fluff up.
Bake for about 13-16 minutes (depending on your oven!). Remove the paper liners before serving and coat the cakes with the glaze. Garnish with any leftover orange zest.