Lemon Yoghurt Cupcakes is a traditional British recipe for a classic cupcake made with a yoghurt and lemon zest batter that's served topped with a lemon-flavoured icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Yoghurt Cupcakes.
For the Icing:
60g icing sugar, sifted
1 tbsp (about) lemon juice
shreds of lemon zest, to garnish
Method:
Beat together the sugar, butter and egg yolks in a bowl. Add the yoghurt and lemon zest and beat the mixture until smooth before gently folding in the flour.
Add the egg whites to a clean and dry bowl then beat with a whisk until they stand in soft peaks. Carefully fold the whites into the batter mixture then divide between the wells of a 12-hole muffin tin lined with silicone or paper cases (fill each one no more than 2/3 full).
Transfer to an oven pre-heated to 180°C (gas mark 4) and bake for about 25 minutes, or until golden brown and springy to the touch. Allow to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely before decorating.
For the icing, mix together the icing sugar and enough of the lemon juice to give a spreading consistency. Use this mixture to smooth over the top of the cupcakes and decorate with a few shreds of lemon zest.
