Easy recipe Lemon Yoghurt Cupcakes Recipe

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one hundred and twenty-fiveg unsalted butter, softened one hundred and twenty-fiveg caster sugar three eggs, separated one tablespoon finely grated lemon (Recipes by ingridients lemon) zest about two tablespoons lemon (Recipes by ingridients lemon) juice, plus extra dash (about two teaspoons) lemon (Recipes by ingridients lemon) juice one hundred and eightyg plain flour one teaspoon baking powder two hundredg natural yoghurt one third cup (about fifty-fiveg) icing sugar about one hundredg mixed berries or one tablespoon lemon (Recipes by ingridients lemon) zest, to garnishStep one Preheat the oven to one hundred and eightyC. Set ten paper muffin cases in a large muffin tray. Step about two Beat butter and sugar with electric beaters until pale and fluffy. Add yolks one at a time, beating well. Beat in zest and juice. Lemon Yoghurt Cupcakes Recipe. Step three Sift flour and baking powder together. Fold into mix, alternating with yoghurt. Lemon Yoghurt Cupcakes Recipe. Step about four Whisk eggwhites in a clean bowl to firm peaks, then fold into mix. Fill cases. Step five Bake for thirty minutes or until a skewer inserted in the centre comes out clean. Cool on wire rack. Step six Mix icing sugar with a little extra juice to make a thick icing. Lemon Yoghurt Cupcakes Recipe. Spread on cakes, add berries and leave to set.. Lemon Yoghurt Cupcakes Recipe.