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Ingredients

• 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.

Description

These Cupcakes Are Coated In A Thin, Creamy Yogurt-based Glaze. Try Using Voskos Greek Yogurt For Best Flavor.

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