Lemon Yogurt Cupcakes

Name: Lemon Yogurt Cupcakes
Total time: 600 s
Yield: 9 servings
Cuisine: American
Ingredients: 100 grams White caster sugar; 100 grams Unsalted butter - room temperature; 1 Egg; 125 grams Lemon yogurt; 1 tsp Baking powder; 100 grams Plain Flour; 1 tbsp Fresh lemon juice; 1 pinch Fine salt

Fflorentines @cook_3332313

I use Perle De Lait lemon yogurt or Yeo Valley 0% fat Greek style lemon yogurt.

Also works well as a Madeleine mix.

I use Perle De Lait lemon yogurt or Yeo Valley 0% fat Greek style lemon yogurt.

Also works well as a Madeleine mix.

Fflorentines @cook_3332313

I use Perle De Lait lemon yogurt or Yeo Valley 0% fat Greek style lemon yogurt.

Also works well as a Madeleine mix.

I use Perle De Lait lemon yogurt or Yeo Valley 0% fat Greek style lemon yogurt.

Also works well as a Madeleine mix.

Saved

Ingredients

10 mins

9 servings

100 gramsWhite caster sugar
100 gramsUnsalted butter - room temperature
1Egg
125 gramsLemon yogurt
1 tspBaking powder
100 gramsPlain Flour
1 tbspFresh lemon juice
1 pinchFine salt

Saved

Steps

10 mins

1

Make sure all ingredients are room temperature.
2

Pre-heat oven at 180 C / gas mark 4
3

Cream together butter and sugar until very pale in colour
4

Add the egg and incorporate well
5

Add the first half of the flour, then the yogurt, lemon juice, salt and then the rest of the flour and the baking powder.
6

Mix well until cohesive
7

Use a ice cream scoop to drop level scoops in to a muffin tin lined with paper cases
8

Bake for 15-20 minutes until golden