Skinny lemon cupcakes with drizzly icing
Method
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Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
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Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
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Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
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To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.
Ingredients
- 200g/7oz self-raising flour
- 1 tsp bicarbonate of soda
- 75g/3oz golden caster sugar
- 100g/3½oz blueberries
- 1 unwaxed lemon, zest finely grated
- 2 free-range eggs
- 150ml/¼ pint low-fat natural yoghurt
- 2 tbsp semi-skimmed milk
- 50ml/2fl oz sunflower oil
For the lemon icing
- 100g/3½oz icing sugar
- 4 tsp fresh lemon juice
Shopping List
Skinny lemon cupcakes with drizzly icing
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled