Since my daughter declared that she no longer likes banana muffins I have been seaching fr a cupcakes flavour both children will like.
Here is the Lemon Yoghurt Cupcake.
With tangy lemon philly cheese icing.
Even without icing these cupcakes are morish and the crunchy crusty top doesn’t really need any icing.
Here is the recipe, which can be found on the Biggest Morning tea website.
Lemon and Yoghurt Cupcakes
1 3/4 cups plain flour (sifted (easy substitute for spelt))
3/4 cup sugar
1 tablespoon grated lemon zest (roughly 2 1/2 lemons)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup greek yoghurt
6 tablespoons butter, melted
1 tablespoon lemon juice
Preheat oven to 200 degrees. Grease a muffin tray that makes 12. In a large bowl, combine all dry ingredients. In another bowl, beat the egg, yoghurt, butter, and lemon juice. Stir in dry ingredients until just combined, don’t over stir. Fill greased muffin tray until two-thirds full. Bake for 20 – 25 minutes or until skewer comes out clean. Allow to cool slightly, turn out and cool on a wire rack.
I used cup cake holders because I have heaps of pink ones and my daughter doesn’t like pink anymore.
If you mixture has small streaks of flour and small bits of sugar visible don’t mix them in. You don’t want to knock out the small amount of air that is in the mixture.
It took 19 minutes to bake my muffins, the second I left for 20 minutes and the tops just started to burn.
I am considering baking another dozen muffins, bring the total for today at 3 dozen. Because I am a few short of 24 and the kids want to take some more to lunch tomorrow, the kids and I loved them that much.