Adapted from Eat Me!
A few weeks ago, I had a little professional celebration: I was offered a new position at my company. This position is in the Food & Beverage department, so I believe I finally found the right spot: where my job can be part of my passion. When I got the news, I decided to prepare the same night some nice cupcakes to celebrate with my colleagues at work.
Makes: 12 Muffins
Prep Time: 20 minutes
Baking Time: 20 minutes
- 220 g/ 7 oz all purpose flour
- 2 tsp baking powder
- 225 g/ 8 oz sugar
- 45 g/ 1 1/2 oz ground almond
- Finely grated zest of 1 unwaxed lemon
- 2 large eggs
- 90 ml/ 3 fl oz canola oil
- 250 ml/ 8 1/2 fl oz low-fat Greek yoghurt
- 1 tbsp freshly squeezed lemon juice
For the icing:
- 55 g/ 2 oz unsalted butter, room temperature
- 125 g/ 4 1/2 oz icing sugar
- Zest of 2 lemons
- Juice of 1/2 lemon
Preheat the oven to 180°C/ 350°F. Line 12-hole non-stick muffin tin with paper muffin cases.
Sift the flour and baking powder into a large bowl. Sprinkle over the sugar and ground almonds, followed by the grated lemon zest, and mix everything together.
In a seperate bowl, lightly beat the eggs with the oil and Greek yoghurt. Add the lemon juice.
Slowly pour the wet ingredients into the dry and stir with a wooden spoon. Mix until everything is combined and there are no clumps of dry ingredients.
Spoon the mixture into the paper cases so that they are three-quarters full. Bake the cakes in the centre of the preheated over for about 20 minutes until they are firm and springy to the touch. Remove from the oven and place the cakes on a wire rack to cool.
To make the icing, beat the butter with the icing sugar, lemon zest and juice until light and fluffy.
Spread the icing onto each cupcake. Serve with a little bit of lemon zest on top.