Iced Mandarin Yoghurt Cakes

Winter in Australia means an abundance of citrus fruit and my fridge has been full of mandarins for a week or so now. They are so delicious and sweet at the moment but the kids are starting to get a bit over them. I know they would eat them made up into something else so based my recipe on this Greek Yoghurt Cupcake recipe by Natasha's Kitchen.

I had Greek yoghurt to use up and, in the past, I've used yoghurt in cakes and it made a very moist cake with a lovely creamy taste.

The house smelt amazing as they came out of the oven and my 'chief taste tester' was keen to grab one as soon as they landed on the kitchen counter.  They were perfect un-iced or just right with an icing made with the juice of half a mandarin. This is a great recipe and one that I'll try again with orange or lemon.

Iced Mandarin Yoghurt Cakes

(Adapted from "Natasha's Kitchen" Greek Yoghurt Cupcakes with Blackberry Frosting)

• 1 2/3 cups SR flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 6 Tbsp unsalted butter
• 1 large egg, room temp
• 1 large egg white, room temp
• 1/2 Tbsp vanilla extract
• 1 cup plain Greek Yogurt 
• juice and rind of 1 medium (or 2 small) mandarins

1. Preheat oven to 150 deg C (fan forced oven).
2. Prepare cupcake pan with cupcake liners.
3. Mix first five ingredients in a bowl.
4. Melt butter. Add whole egg and egg white plus remaining ingredients.
5. Add wet ingredients to the dry ingredients.
6. Scoop cake mixture into cupcake liners and bake for 20 mins (approximately) or until a skewer inserted comes out clean.
7. Ice with a mixture made from 1 cup of icing sugar, the juice of 1/2 a mandarin and a tablespoon of butter (melted). 
8. Can be eaten un-iced.