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
200g low fat natural yoghurt
grated zest of 1 lemon
250g self raising
For the icing
100g icing sugar
juice of 1/2 lemon