lemon cupcake

I gave into my craving for cake over the weekend and made these delightful little lemon yoghurt cupcakes. The recipe is as follows though I would point out don’t leave them in the oven for more than 15 minutes without checking them.

Ingreadients
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1 egg
1/2 cup plain yogurt
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice

Icing
200g icing sugar
90g unsalted butter, room temperature
1teasp pure vanilla extract
some water
squeeze of a fresh lemon

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Instructions
1. Preheat oven to 180c and use muffin pan, lined with paper liners.
2. Melt butter and leave to cool.
3. Whisk egg and sugar together until smooth. Add cooled butter and mix till blended.
4. Add lemon zest, juice and yoghurt to egg mixture and mix well.
5. Then mix flour, baking powder and salt with egg mixture and divide batter into muffin tin.
6. Bake for 22-25 mins - but check at 15mins!
7. Leave to cool for 10 mins, turn out, cool more, and add your favourite icing.
8. Top cooled cupcakes with your favorite icing.

Icing Instructions
1. Cream butter and vanilla essence.
2. Add icing sugar a little at a a time till mixture is thick. If it gets too thick, add a little bit of water.
3. Add lemon juice.