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:
- Preheat the oven to 180C. Set 10 paper muffin cases in a large muffin tray.
- Beat butter and sugar with electric beaters until pale and fluffy. Add yolks one at a time, beating well. Beat in zest and juice.
- Sift flour and baking powder together. Fold into mix, alternating with yoghurt.
- Whisk eggwhites in a clean bowl to firm peaks, then fold into mix. Fill cases.
- Bake for 30 minutes or until a skewer inserted in the centre comes out clean. Cool on wire rack.
- Mix icing sugar with a little extra juice to make a thick icing. Spread on cakes, add berries and leave to set.
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