Lemon Yoghurt Cupcakes with Cream Cheese Frosting
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
6
- For the cupcakes
- ½ cup Polenta
- ⅕ cup all-purpose flour
- ½ tsp Baking powder
- 1 egg
- ¼ cup superfine caster sugar
- 2 Tbsps sunflower oil
- 2 ½ Tbsps low-fat Yogurt
- 2 Tbsps lemon juice
- 2 tsps grated lemon zest
- For the topping
- ⅔ cup low-fat cream cheese (quark)
- ½ cup powdered sugar
- ½ Tbsp lemon juice
- To decorate
- crystallized violet
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.
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