So these cakes have a bit of a crazy story behind them. Well not crazy but more interesting than I ate this it was wonderful! If you've been reading this blog for any length of time you will know that every so often I make cakes for the various book groups that I run, especially Mad Hatters, which is for the 11-14 year olds. A few of the girls can't eat chocolate and as many of my bakes seem to be chocolate heavy I thought I'd cater to them one week, and found this Lemon Yoghurt Cupcake recipe and thought perfect!
Instead of making full sized cupcakes I plumped for mini ones, I am trying to feed 40ish kids here! So I thought I'd make the original recipe and a half, to make 18 full sized cakes and 36 mini ones right? WRONG, this is the wonderful expanding batter! I think by the end I'd made about 60 cakes and I only had one 12 hole mini muffin tin so it was a quick turn around each time one was ready to come out of the oven! To be fair no-one complained and many of them even had two!
My mum also iced them all whilst waiting for the sofa so not only did I come home to a beautifully clean flat but I also came home to iced cakes! I was frugal with the icing sugar as I didn't have all that much left, so they only got a drizzle rather than a whole layer but they still tasted fantastic.
Mini Lemon Yoghurt Cupcakes (from Blue Kitchen Bakes)
(makes about 30 mini ones, 12 full size)
250g caster sugar
50g butter
2 eggs
200g low fat natural yoghurt
grated zest of 1 lemon
250g self raising
flour
For the icing
100g icing sugar
juice of 1/2 lemon
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