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Skinny lemon cupcakes with drizzly icing

Skinny lemon cupcakes with drizzly icing is built on Bicarbonate Of Soda, Semi Skimmed Milk, and Fresh Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tsp
• 2 tbsp
• 4 tsp

Method (preview)

1. 1

   Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.

2. 2

   Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest.

3. 3

   Make a well in the centre.

4. 4

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

5. 5

   Stir into the flour mixture with a large metal spoon until very lightly mixed.

6. 6

   Working quickly, divide the batter between the paper cases.

7. 7

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

8. 8

   Transfer them to a wire rack and leave to cool.

9. 9

   To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny.

10. 10

    Use 100g/3½ oz roughly chopped dark chocolate or drops or buttons and you will add about 43 calories to each cupcake.