First cupcakes for the year!

Happiness is enjoying freshly baked cupcakes for tea 🙂


Cakes always makes me happy 🙂 well.. this cake tasted like fruit cake BUT it’s ezier to bake.. try it! Btw, I didn’t have Cointreau or Grand Marnier to soak the cranberry/dried longan – I used Bacardi instead. Works well !

Longan Cranberry Yogurt cake

(Recipe from Cuisine Paradise)


  • 245g Self Raising Flour
  • 175g Unsalted Butter, cubes
  • 180g Caster Sugar
  • 3 Eggs (60g each)
  • 30ml Fresh Orange Juice
  • Zest of 2 Oranges
  • 1 Teaspoon Vanilla Extract
  • 4 Tablespoons Of Greek Yogurt
  • 50g Dried Longan, roughly chopped
  • 50g Dried Cranberry, roughly chopped
  • 2 Tablespoons of Chia Seeds
  • Some Almond Slices
  • Some Kumquat slices, optional
  • 40ml of Cointreau or Grand Marnier



1. In a small bowl, soaked dried longan and cranberry using either Cointreau or Grand Marnier for at least 30 minutes or more. Stirring twice or more in between.

2. Using an electric beater, cream butter and sugar till pale and creamy.

3. Beat in egg one at a time till combined. Add in orange zest and vanilla extract, beat well.

4. Next fold in sieved flour in 3 batches alternate it with orange juice and yoghurt.

5. Stir in Chia seeds and mix it well before adding in the longan mixture.

6. Divide cake mixture into cupcake cases (do not filled it to the rim, leaving about 1.5 cm allowance for the cake to raise) or prepared loaf tin. Top with some Kumquat and almond slices.

7. Bake in preheated 180°C/350°F oven for about 25 minutes or when the skewer insert in the centre and comes out clean.

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