I used BD Paris Creek's plain dessert yoghurt in these cupcakes which is sweetened, so I have kept the sugar in these cupcakes low. If you like your cupcakes sweeter or are using an unsweetened yoghurt, you may want to increase the sugar to at least 200g. You could use a plain, vanilla or lemon yoghurt, but be sure to include the lemon juice as the acidity will help the cakes rise.
I used 1 medium juicy lemon, but you may need 2 or more lemons to yield 100ml of lemon juice.
These would be nice with a simple lemon icing. I topped mine with whipped cream flavoured with lemon curd as i didn't need them to be egg free - I was just low on eggs
This is an easy recipe that makes 2 dozen medium sized cupcakes.
Ingredients:
150g sugar
zest of 1 lemon
250ml yoghurt
100ml lemon juice
1/2 teaspoon vanilla paste or 1 teaspoon vanilla extract
100ml grapeseed, or other flavourless oil
1/2 teaspoon Bi carb soda
1 tablespoon + 1 teaspoon baking powder
350g plain flour
Method:
1. Preheat oven to 180C and fill your cupcake trays with paper liners;
2. Combine the sugar and lemon rind and mix on speed 7 for 15 seconds, or until zest is finely chopped;
3. Add yoghurt, lemon juice, vanilla, oil, bicarb soda, baking powder and flour. Mix on speed 6 for 15 seconds. Scrape down and mix for a further 10 seconds at speed 6, or until combined;
4. Spoon into cupcake papers and bake for 20 minutes, or until cooked.
5. Transfer to a cooling rack, and ice with lemon icing when cool.
members' commentsAmy - These cupcakes are absolutely gorgeous. They're light and fluffy and tasty and perfect! Thanks for the recipe Sue.
JuliaC83 - Found out last minute I had friends dropping by and I had only 1 egg and limited milk so I wasn't sure what I could whip up - this came to my rescue. Delicious!! I made 12 large cupcakes and 24 minis to freeze for lunchbox snacks. I made a quick icing of 200g sugar / rind of 2 lemons for 20 secs/sp 10. Then added dessertspoon butter and some lemon juice. Very nice - definitely make again!!
maddy - these make a great base for a cupcake. I made in a friand tray then when turned out, brushed on a lemon juice/sugar syrup. This recipe is probably better suited as cupcakes than as a friand...I really was surprised they rose as much as they did.
Friands are generally flatter and more cake like in texture (denser). For the syrup, it was just a juiced lemon & added white sugar to taste (depending on how sour you like it).....just mixed with a fork in a bowl, and brushed on top whilst warm.
Kimmyh - Made 12 large muffin size cupcakes and brushed tops with lemon sugar glaze as per maddy's suggestion. Heavier than a cupcake but very nice. Thanks.
