Wednesday, February 13, 2013

Skinny Lemon Cupcakes with Drizzly Icing

I've said it many times, I'll say it again. I am NOT ON A DIET. I'm changing my whole lifestyle, including how I treat food. This means that on occasion, I will have 'treat food' - for example, on completing 150 dips challenge this morning, I celebrated my baking (and eating) cupcakes. (That were huge and shall hereby be called muffins).

not diet food
It's ok, it contains blueberries. Perfect breakfast anti-oxidants.

Ingredients

For the lemon icing

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
  2. Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.
  3. Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.
  4. To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.



Obviously I used 200g of gluten free flour. Also I switched the 50ml oil for 50g light spread - worked just as well, but saved 8 ProPoints, and took each muffin down from 5pp to 4pp with icing. (Without the icing, each muffin is just 3pp, but I think the lemon drizzle icing really makes the flavours pop).

Shall most certainly be making these lush beasts again!!

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