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Lemon yoghurt cupcakes
Lemon yoghurt cupcakes
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indulge in these delightful, lightly sweet cupcakes for a guilt-free treat!
Ingredients:
  • 125g unsalted butter, softened
  • 125g caster sugar
  • 3 eggs, separated
  • 20.00 ml finely grated lemon zest
  • 42.00 gm lemon juice, plus extra dash (2 tsp) lemon juice
  • 180g plain flour
  • 4.00 gm baking powder
  • 200g natural yoghurt
  • 55g icing sugar
  • 100g mixed berries or 1 tbsp lemon zest, to garnish
Instructions:
  • Preheat the oven to 180C and line a large muffin tray with 10 paper cases.
  • Using an electric mixer, cream together butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition. Stir in lemon zest and juice.
  • Sift the flour and baking powder, then gently fold them into the mixture along with the yogurt in alternating additions.
  • Whisk egg whites in a spotless bowl until stiff peaks form, then gently fold them into the mixture. Fill the cases.
  • Bake for 30 minutes, or until a skewer inserted in the center comes out clean. Then, cool on a wire rack.
  • Combine icing sugar with a splash of additional juice for a lusciously thick icing. Generously spread over cakes, top with fresh berries, and allow to firm up.

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