Keep it sweet

Sunday treat time: the perfect excuse for my sugary lemon cupcakes. I’ll allow myself the indulgence today as long as I run tomorrow (I will run tomorrow!).

It’s only fair that I share the recipe, so here goes…

Ingredients: 200g self-raising flour, 1 tsp bicarbonate of soda, 75g caster sugar, 100g blueberries, 1 finely grated lemon zest, 2 free-range eggs, 150ml pint low-fat natural yoghurt, 2 tbsp semi-skimmed milk, and 50ml sunflower oil.

For the icing you will also need: 300g icing sugar and 4 tsp lemon juice.

Set your oven to Gas 4, and we’re ready to bake!

First, line a 12-hole deep cupcake tin with non-stick paper cases it’ll prevent any sticking when you make your lemon cupcakes. Then sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Beat the eggs with a large whisk until smooth, and then beat in the yoghurt, milk and oil until well combined. And finally, stir into the flour mixture with a large metal spoon until very lightly mixed.

It’s that EASY. It’s important to quickly divide the batter between the paper cases and then place in the oven for 16–18 minutes or until the cupcakes are well risen and golden brown.

To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Once your cupcakes have cooled, after baking, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving. Delicious.

Do share your recipes with me; I’d love to try them.


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