Lemon, Yoghurt, and White Chocolate Cupcakes.
Super decadent, these are probably best for a special occasion – like a Monday… 😉
Recipe
1/2 Cup White Chocolate Chips (and some for garnish if you like)
125g Unsalted Butter
125g Caster Sugar
3 Eggs Seperated
1 Tbsp Grated Lemon Zest
2 Tbsp Lemon Juice (plus extra for icing)
180g Plain Flour
1 tsp Baking Powder
200g Plain Yoghurt
Icing Sugar
1. Â Preheat oven to 180 degrees C, put muffin cases into a muffin tray (makes 12).
2. Â Beat butter and sugar until pale and fluffy. Â Add egg yolks one at a time, beat well. Â Beat in zest and juice.
3. Â Sift flour and baking powder together, fold into mix alternating with yoghurt.
4. Â Mix in chocolate chips.
5. Â Whist egg whites in a clean bowl till it forms firm peaks, then fold into mix.
6. Â Fill muffin cases. Â Bake for 30 minutes or until a skewer comes out clean. Â Cool on wire rack.
7. Â Mix icing sugar and lemon juice to make a smooth icing (you can add a little hot water and soft butter, and less lemon juice if you prefer a less tangy icing). Â Ice cupcakes when cool, then top with blueberries, extra chocolate chips and/or lemon zest.
ENJOY!!!!

Category: Food & Drink, Recipes, Uncategorized
Thank you!
Not a problem Micaela, enjoy!
Oh yum!!! Will have to try these. 🙂