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 confectionersâ 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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