The batter took pretty much no time to put together - I used buttermilk instead of yoghurt this time as I had some left which needed using up, and I couldn't tell the difference - though I'm far more likely to have leftover yoghurt than buttermilk!
As an aside, while I was baking I thought I'd try out the lemon, lime and bitters cordial (my favourite so far, by the way) - I had asked Mr Caketo get some soda water from the supermarket so got it out to make up my drink - and check out the label; "Flavoured Soft Drink" indeed... Not sure when sodium bicarbonate started being a beverage flavour!
These were also a pretty huge hit with my workmates - I think cream cheese icing makes everyone happy, and having a bit of extra zing certainly wasn't detrimental. Was definitely nice to have a bit of affirmation after the failures - I guess I'm all good until my colleagues find this and discover my sneaky secrets! ;-)
1 3/4 cup sugar
zest of 2 lemons
1 cup sunflower/rice bran/canola oil
1/2 tsp salt
1 cup yoghurt or buttermilk
2-3 Tbsp lemon juice
2 cups flour
2 tsp baking powder
Pre-heat oven to 190 C. Line 24 muffin pans. 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 muffin pans. Bake for about 15 minutes, until they spring back when pressed.
Lemon Cream Cheese Icing
500g cream cheese
100g butter, softened
500g icing sugar
zest of 1 lemon
2 Tbsp lemon (or flavour of your choice) syrup
Cream butter, then beat together all ingredients until creamy and smooth. Pipe onto cooled cupcakes. Makes enough for 24 generously iced cupcakes