Ingredients - makes 12
For the cakes:
250g caster sugar
200g low fat natural yoghurt
grated zest of 1 lemon
250g self raising flour
For the icing:
250g icing sugar
juice of 1 lemon
lemon slice jelly sweets to decorate (optional)
- Preheat the oven to 180C and line a 12 hole tray with cupcake cases.
- In a mixing bowl beat together the sugar, butter and eggs until light and creamy then beat in the yoghurt. Add the lemon zest then fold in the flour. Divide between the cupcake cases and bake for 25 minutes until risen, lightly golden and an inserted skewer comes out clean. Cool on a wire rack.
- To make the icing pour the lemon juice into a large bowl and gradually add the icing sugar, stir the sugar in until you get a thick speadable icing. Decorate the cold cakes using a palette knife and top each cake with a jelly lemon sweet if you like
Disclaimer: I bought the lemon sweets from Sugar & Crumbs with no obligation to write about them. I reviewed some of their products for free last year and was impressed with the quality and the speed of delivery so I have decided to buy more from them. All views and opinions are my own.