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

1. Cream butter and sugar until pale and smooth, about 3 minutes

2. Add eggs, singly, between each addition

3. Lightly fold in half the sifted flour, followed by half the yoghurt

4. Fold in remaining flour, followed by yoghurt, lemon juice and zest

5. Two thirds fill, paper case lined cupcake tin, with mixture

6. Bake in centre of oven at 180oC for 20 minutes

7. cool and then ice.

8. Icing:

9. Mix yoghurt and lemon juice into sifted icing

Email to a friend | Print this recipe | Back