Monday, 21 April 2014

Hairy Dieters skinny lemon cupcakes

A treat without the calories of a regular cupcake. Although still 167 calories per cake. I dread to think how much a cupcake made with butter and buttercream icing has. They had a very light texture and even though I didn't have the blueberries to add, there was enough flavour with the lemon. 

Makes 12
200g self-raising flour
1 tsp bicarbonate of soda
75g golden caster sugar
100g blueberries
finely grated zest of 1 unwaxed lemon
2 large eggs
150ml low-fat natural yoghurt
2 tbsp semi-skimmed milk
50ml sunflower oil
- - -
Lemon icing
100g icing sugar
4–4½ tsp fresh lemon juice

Preheat the oven to 200ºC. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.
Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.

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