Lemon Yoghurt Cupcakes
(from Heather P’s recipe box)
Popular with the Grandboys
Source: GoodFood Australia
Prep time: 10 minutes
Cook time: 20 minutes
Serves 12 people
Categories: Cupcakes and Small Cakes
Ingredients
- 150g butter, at room temperature
- 100g castor sugar
- 3 large eggs, at room temperature
- 225g self-raising flour, sifted
- 200g natural, full-fat or greek yoghurt
- 2T lemon juice
- 1T lemon zest
- Lemon Icing:
- 1T natural yoghurt
- 1t lemon juice
- 250g pure icing sugar, sifted
Directions
-
Cream butter and sugar until pale and smooth, about 3 minutes
-
Add eggs, singly, between each addition
-
Lightly fold in half the sifted flour, followed by half the yoghurt
-
Fold in remaining flour, followed by yoghurt, lemon juice and zest
-
Two thirds fill, paper case lined cupcake tin, with mixture
-
Bake in centre of oven at 180oC for 20 minutes
-
cool and then ice.
-
Icing:
-
Mix yoghurt and lemon juice into sifted icing