Lemon Yoghurt Cupcakes with Cream Cheese Frosting

0
Average: 0 (0 votes)
(0 votes)
Lemon Yoghurt Cupcakes with Cream Cheese Frosting
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
How healthy are the main ingredients?
PolentaeggYogurt

Ingredients

for
6
For the cupcakes
½ cup
cup
½ teaspoon
1
¼ cup
superfine caster sugar
2 tablespoons
2 ½ tablespoons
low-fat Yogurt
2 tablespoons
2 teaspoons
grated lemon zest
For the topping
cup
low-fat cream cheese (quark)
½ cup
½ tablespoon
To decorate

Preparation steps

1.
For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place 6 paper cases in a bun tin.
2.
Put the dry ingredients into a mixing bowl and stir to combine.
3.
Whisk together the egg and sugar until pale and thickened.
4.
Mix together the oil, yoghurt, lemon juice and zest. Pour into the egg mixture and beat well.
5.
Add to the dry ingredients and mix well.
6.
Pour into the paper cases and bake for about 20 minutes until golden and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
7.
For the topping: beat together all the ingredients until blended. Cover and chill for 1 hour.
8.
Spoon into a piping bag and pipe on top of the cakes. Decorate with crystallised violets.