I am not generally a fan of ‘healthy’ versions of delicious foods. I’d rather just have the full blown version as its meant to be, and just try not to have it too often! However there are some recipes that do really work, and these cupcakes are a good example. A lot of the ‘healthiness’ is from not topping them with a mountain of buttercream, which although it looks impressive often doesn’t taste as great as good old basic lemon icing which goes on here. It also uses vegetable oil rather than butter, like my autumn favourite pumpkin cupcake recipe.
200g/7oz self raising flour
1 tsp bicarbonate of soda
75g/3oz golden caster sugar
1 lemon, zest finely grated
2 free-range eggs
150ml/¼ pint low-fat natural yoghurt
2 tbsp semi-skimmed milk
50ml/2fl oz sunflower oil
For the icing:
100g/3½oz icing sugar
4 tsp fresh lemon juice
- Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases.
- Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
- Divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Do not overcook, or they will be very dry. Transfer them to a wire rack and leave to cool.
- 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.
Also I have discovered by accident that these taste AMAZING with a dollop of mascarpone on top – defeats the point of the ‘healthy’ recipe I appreciate, but delicious all the same!
(all photo credits miss suzylee)