Zesty Muffins with Buttercream
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups self-rising flour
- ¾ cup caster sugar
- 2 unwaxed lemons (finely grated zest)
- 1 Tbsp Almond flour
- 3 eggs
- ⅜ cup plain Yogurt
- ¾ cup butter (melted and cooled)
- For the buttercream
- ¼ cup unsalted butter
- ⅜ cup Crème fraiche
- ½ tsp vanilla extract
- 3 ½ cups powdered sugar
- To decorate
- lemon zest
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cups or cases in a 12 hole muffin tin.
2.
Mix together the flour, sugar, lemon zest and almonds in a mixing bowl.
3.
Beat the eggs into the yoghurt, then pour into the dry ingredients with the melted butter. Beat until smooth.
4.
Spoon into the paper cups and bake for about 20 minutes. Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft and creamy. Beat in the creme fraiche and vanilla until blended.
6.
Sift in the icing sugar and beat until smooth.
7.
Spoon on top of the cakes and sprinkle with lemon zest.
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