Skinny lemon cupcakes with drizzly icing

By The Hairy Bikers · bbc.co.uk

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 / 7 oz 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 / 3 oz golden caster sugar
100 g / 3½ oz 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 / 2 fl oz sunflower oil
100 g / 3½ oz icing sugar	Mix icing sugar & lemon juice until smooth
4 tsp fresh lemon juice

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