Skinny lemon cupcakes with drizzly icing
Makes 12
| prepPreheat oven to 180°C / 350°F | |||||
| prepLine a 12-hole deep muffin tin with non-stick paper cases or folded squares of baking parchment | |||||
| 200 g self-raising flour | Sift flour & bicarbonate, stir in sugar, blueberries & zest | Fold wet into dry until lightly mixed | Divide into cases, bake 180°C / 350°F, 16–18 min | Cool on wire rack | Drizzle icing over cupcakes, set 30 min |
| 1 tsp bicarbonate of soda | |||||
| 75 g golden caster sugar | |||||
| 100 g blueberries | |||||
| 1 unwaxed lemon, zest finely grated | |||||
| 2 free-range eggs | Beat eggs, yoghurt, milk & oil until combined | ||||
| 150 ml / ¼ pint low-fat natural yoghurt | |||||
| 2 tbsp semi-skimmed milk | |||||
| 50 ml sunflower oil | |||||
| 100 g icing sugar | Mix icing sugar & lemon juice until smooth | ||||
| 4 tsp fresh lemon juice | |||||
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