Healthy lemon drizzle cupcakes

These cupcakes come in at around 170 calories each and they are perfect for a delicious cake with a cup of tea.



Ingredients for 12 cupcakes:

· 200g self-raising flour

· 1 tsp bicarbonate of soda

· 75g golden caster sugar

· finely grated zest of 1 unwaxed lemon

1 tbsp of lemon juice

· 2 large eggs

· 150ml low-fat natural yoghurt

· 2 tbsp semi-skimmed milk

· 50ml sunflower oil



For the lemon icing

· 100g icing sugar

· 4–4½ tsp fresh lemon juice or the juice of one lemon




You will need:

2 large bowls

scales

spatula

12 cupcake cases

12 cupcake tins

a cooling wrack



Method


  • Preheat the oven to 200°C



  • Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, and lemon zest. Make a well in the centre.


  • Beat the eggs with a large whisk until smooth, then add in the yoghurt, milk and oil until well combined.


  • Stir into the flour mixture with a spatula until the mix has come together.


  • Divide the batter between the paper cases.


  • Bake in the centre of the oven for 16–18 minutes or until the cupcakes are golden brown.


  • Transfer them to a wire rack and leave to cool.


Icing

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.


Making a recipe your own, all recipes can be changed to suit you.

You can add

*100g of blueberries

*100g of chocolate chips

*100g of nuts



Becca Xx

#food #baking #easyfood #hastag #carrot #carrotcupcake #carrotcake #easyrecipie #blog #recipie #blog #instagram

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