Lemon, Yoghurt, and White Chocolate Cupcakes.

| March 10, 2013 | 3 Comments

Super decadent, these are probably best for a special occasion – like a Monday… 😉


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.  Preheat oven to 180 degrees C, put muffin cases into a muffin tray (makes 12).

2.  Beat butter and sugar until pale and fluffy.  Add egg yolks one at a time, beat well.  Beat in zest and juice.

3.  Sift flour and baking powder together, fold into mix alternating with yoghurt.

4.  Mix in chocolate chips.

5.  Whist egg whites in a clean bowl till it forms firm peaks, then fold into mix.

6.  Fill muffin cases.  Bake for 30 minutes or until a skewer comes out clean.  Cool on wire rack.

7.  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).  Ice cupcakes when cool, then top with blueberries, extra chocolate chips and/or lemon zest.





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Comments (3)

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  1. Micaela says:

    Thank you!

  2. Jo says:

    Oh yum!!! Will have to try these. 🙂

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