Wednesday, May 5, 2010

Baking Blitz - Lemon Yoghurt Mini Cupcakes

I'm a day behind this week - normally I do my frantic lunchtime baking on Tuesday, but with a couple of extra meetings falling either side of the lunch hour yesterday it wasn't quite going to work.

Mr Cake bought some yoghurt last week then decided he didn't like it, so I decided that my baking should incorporate the leftovers of that - and this lemon yoghurt cake recipe is always exclaimed over and gobbled up, so I figured it was perfect.

Due to some slight confusion my baking got off to a bad start (I couldn't find the recipe book. I looked everywhere for it about three times before ringing Mr Cake to see if he had seen it. Turns out he had it at work - so he could pass on this very recipe to a colleague!) and I was a bit rushed, so didn't take any photos of my preparations - but I'm sure you can imagine flour going into a bowl, etc., etc.


Anyway, it's a really easy recipe (basically you just throw everything in a bowl) and makes equally good cake or cupcake, depending on your preferences (cupcakes are better for lunchtime baking since they cook faster!).

A note on the yoghurt - while normally I'd use plain yoghurt today's flavour was mango and passionfruit, and it was pretty much unnoticeable - so you can get away with using flavoured yoghurt, just try to stick to flavours that will complement. 

Lemon Yoghurt Cake/Cupcakes
Ingredients
1 3/4 cup sugar
rind of 2 lemons
2 eggs
1 cup sunflower oil
1/2 tsp salt
1 cup yoghurt
2-3 Tbsp lemon juice
2 cups self-raising flour

Method
Pre-heat oven to 190 Celcius. Grease a 23cm ring cake tin or line or grease muffin tins (makes 24 regular or 66 mini).

Put sugar, lemon rind, oil and eggs in a bowl and mix until combined. Add the salt, yoghurt and lemon juice and mix again. Sift in flour and mix until just combined.

Pour/spoon mixture into your prepared baking pan. Baking times are about 30 minutes for a cake, 15 minutes for a regular cupcake and 8-9 minutes for a mini cupcake, but in all cases it's ready when it springs back when pressed or when a skewer comes out clean.

Dust with icing sugar to serve - they really don't need anything else (though a lemon curd filling also goes nicely, as Mr Cake proved at the Cupcake Bake-Off).

6 comments:

  1. Mrs Cake's motherMay 6, 2010 at 10:45 PM

    You can put the whole mixture into a castle shaped tin and sell it at the church fair. I made two last friday for this purpose!

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  2. I'm sure they were delicious - but I bet I couldn't have cooked even one inside my lunch hour! ;-)

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  3. What to do with a surplus of lemons??? - lemon curd and these delicious cupcakes, what a combination!!! What a fantastic recipe (great blog, love it...Penny

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  4. Thanks Penny - I wish we had a surplus of lemons about now, I could use a citrussy hit. Hope you enjoy the cupcakes!

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  5. I made mine as per recipe and temp/time but they need an extra 5 minutes, I made regular sized cup cakes and so they took 20 minutes in total but were absolutely perfect and delicious!! Great recipe thank you :)

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  6. Hi Samantha, thanks for your comment - ovens can vary in temperature quite a bit so glad you were able to adjust. :-)

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