Tangy Lemon Cupcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
10
- For the cupcakes
- 2 cups all-purpose flour
- 2 tsps Baking powder
- ⅔ cup caster sugar (superfine)
- 1 egg (beaten)
- 1.333 cups plain Yogurt
- 1 Tbsp finely grated lemon zest
- 0.333 cup butter (melted)
- For the frosting
- 1 cup Crème fraiche
- ½ cup powdered sugar (sifted)
- 1 lemon (juice)
- To decorate
- grated lemon zest
Preparation
Kitchen utensils
1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Sieve, 1 Slotted spatula, 1 Can opener
Preparation steps
1.
For the cupcakes: heat the oven to 180C,350F, gas 4. Place 10 paper cases in a bun tin.
2.
Sift the flour and baking powder into a mixing bowl and stir in the sugar.
3.
In another bowl mix together the egg, yoghurt, lemon zest and melted butter. Stir into the dry ingredients until just mixed.
4.
Spoon into the paper cases and bake for 25 minutes until golden and springy to the touch. Cool on a wire rack.
5.
For the frosting: put all the ingredients in a bowl and whisk with an electric whisk until thick and creamy. Cover and chill for 1 hour.
6.
Spread the frosting over the cakes and sprinkle with lemon zest.
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