These tasty little cupcakes make a delicious mid-morning or afternoon treat

Raspberry cupcakes

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Cook Time 20 minutes mins

Servings 24 cakes

Ingredients

  

• 110 g soft brown sugar
• 125 g margarine
• 2 tsp finely grated lemon zest
• 2 eggs, lightly beaten
• 160 ml low-fat natural yoghurt
• 1 tsp vanilla extract
• 300 g self-raising flour
• 100g g raspberries (fresh or frozen)
• 50 g icing sugar
• 1 tbsp lemon juice

Instructions

 

• Preheat the oven to 180°c / gas 4. Lightly grease two 12-hole muffin tin (if you only have 1 tin, you can bake these in 2 batches).
• Use an electric whisk and mix together the sugar, margarine and lemon zest.
• Gradually mix in the eggs until you have a smooth mixture. Add half the yoghurt and mix well then mix in half the flour and repeat until all combined. Add the vanilla extract and raspberries (keeping 12 aside for the topping).
• Spoon the mixture into the muffin tin, top each with half a raspberry and bake in the oven for about 18-20mins, or until lightly golden and cooked through (insert a skewer into the centre, it should come out clean). Allow to cool in the tin for 10mins, then place on a wire rack to cool completely. Repeat with the remaining mixture if you only have 1 tin.
• Combine the icing sugar and lemon juice in a bowl with 2 tsp water and stir until very smooth, add a little extra water if needed. Drizzle over the cooled cupcakes. Cupcakes can be stored in an airtight tin.