Adapted from Mary Berry's Lemon Yoghurt Cake (from her Baking Bible).
Makes 12 cupcakes
Ingredients:
100g caster sugar (about 2 tsp of sugar per cupcake)
30g butter
2 eggs
150g greek yoghurt (if do not have greek yoghurt, you can use normal yoghurt and strain with cheese cloth) - I made my own unsweetened yoghurt
zest of 1 lemon
115g self raising flour
For toppings:
125ml of cream
2 tsp of icing sugar (can increase depending on your liking)
optional: vanilla essence, lemon essence
Method:
1. Pre-heat oven 180 c / 160 c (fan).
2. Beat sugar, butter and egg yolks in a bowl. Add yoghurt and lemon and beat until smooth. Gently fold in flour. Whisk egg whites until soft peak and told into mixture.
3. Bake for 25~30 min (depending on your own oven) and leave to cool.
4. Whip cream on medium high speed until the cream thickens, then lower the speed to medium and add icing sugar and essence. Then whip on high speed until ready. Pipe onto cooled cupcakes.
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