Zesty Yoghurt Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
Ingredients
for
10
- For the cupcakes
- 0.333 cup butter (melted)
- 1 egg (lightly beaten)
- ¾ cup plain Yogurt
- 1 unwaxed lemon (juice and finely grated zest)
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ⅔ cup superfine caster sugar
- For the lemon buttercream
- 1 cup unsalted butter
- 4 cups powdered sugar
- 1 lemon (juice)
- yellow Food coloring
- To decorate
- lemon zest (grated)
- 10 slices lemons
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 10 muffin cups.
2.
Combine the butter, egg, yoghurt, lemon juice and zest in a mixing bowl. Sift in the flour, baking powder and sugar and stir until blended.
3.
Spoon the mixture into the cups and bake for 20-25 minutes until golden and risen. Cool in the cups.
4.
For the lemon buttercream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the lemon juice, slowly, beating constantly until blended. Stir in the food colouring.
5.
Spoon into a piping bag and pipe a generous swirl on the cakes.
6.
Sprinkle with lemon zest and decorate with lemon slices.
