Ingredients

• Butter60 g
• Sugar1/2 cup
• Egg50 g
• Yogurt, plain1/4 cup
• Lemon juice1/4 cup
• Lemon juice1 tsp
• All-purpose flour3/4 cup

Steps

1. 1. Preheat oven to 180˚C. Brush a 24 hole mini muffin tin with melted butter.
2. 2. Cream the butter and sugar until smooth and then mix in the egg.
3. 3. Sift the flour into the butter mixture and combine well.
4. 4. Add the yoghurt and lemon juice and mix until combined.
5. 5. Divide the mixture between the 24 muffin holes. Each hole should be about 3/4 filled.
6. 6. Bake at 180˚C for 10 - 15 minutes until they spring back lightly when touched.
7. 7. To make the icing, mix the icing sugar and lemon juice together with a spoon until it's a smooth, thick consistency. Spread the icing over the cooled cupcakes and then top that with some lemon zest.