Dessert Recipe Lemon yoghurt cupcakes

Dessert Recipe Lemon yoghurt cupcakes

Ingredients:

• 125g unsalted butter, softened


• 125g caster sugar


• 3 eggs, separated


• 1 tablespoon finely grated lemon zest


• 2 tablespoons lemon juice, plus extra dash (2 teaspoons) lemon juice


• 180g plain flour


• 1 teaspoon baking powder


• 200g natural yoghurt


• 1/3 cup (55g) icing sugar


• 100g mixed berries or 1 tablespoon lemon zest, to garnish

Instructions:

1. Preheat the oven to 180C. Set 10 paper muffin cases in a large muffin tray.


2. Beat butter and sugar with electric beaters until pale and fluffy. Add yolks one at a time, beating well. Beat in zest and juice.


3. Sift flour and baking powder together. Fold into mix, alternating with yoghurt.


4. Whisk eggwhites in a clean bowl to firm peaks, then fold into mix. Fill cases.


5. Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool on wire rack.


6. Mix icing sugar with a little extra juice to make a thick icing. Spread on cakes, add berries and leave to set.