Ingredients

Method

• 185 g flour, sifted
• ½ t bicarbonate of soda
• ½ t baking powder
• ¼ t salt
• 90 g butter softened
• 145 g sugar
• 2 large free-range eggs, lightly beaten
• 1 T ground lime zest
• ½ cup yohurt
• icing sugar, for dusting
For the lemon syrup
• 50 g granulated sugar
• 45 ml (3T) lemon juice

Method

Ingredients

To make the cupcakes:
Preheat the oven to 180ºC.
Line a 12-muffin pan with baking cups. In a small bowl, whisk the flour, baking soda, baking powder and salt, then set aside.
In a medium-sized bowl, beat the butter until light and fluffy. With the mixer on high, gradually beat in the sugar. Continue beating until the mixture is light and creamy.
Decrease the speed to medium, beat in the eggs, one at a time, until just blended. Beat in the lemon juice and lime zest.
With the beater on the lowest speed, alternately beat in the flour mixture and yoghurt, until just blended.
Divide the mixture among the baking cups. Make a syrup by mixing the granulated sugar and lemon juice.
Drizzle with the lemon syrup and bake for 20 minutes.
Remove from the oven and allow to cool completely on a wire rack.
To decorate: Place a stencil on the top of each cupcake and dust generously with icing sugar. Remove the stencils carefully to avoid smudging the design.