Wednesday, 14 November 2012

Skinny lemon cupcakes with drizzly icing.

Whoever thinks you can't enjoy a spot of cake whilst on a calorie counting diet is very wrong! You can most definitely enjoy it, but in MODERATION. It also helps if you can find a low-kcal cake/cupcake recipe! Here is a lovely little recipe I have tried from my new "The Hairy Dieters" cookbook - the "Hairy Dieters" are Dave Myers & Si King (most well known for being "The Hairy Bikers"). They use to be pretty hefty blokes, but now they have slimmed right down! They've made a lovely recipe book packed full of healthy recipes (with calories per serving included - yaaay)!

These cupcakes taste gorgeous! They are very sour though, because of the lemon icing (if you don't like sour things, you can always replace the lemon juice in the icing with water). As great as these taste, try not to be tempted to sit and eat the whole batch! Remember: moderation is key.

This recipe serves 12 & is approx. 167kcal per cupcake.

- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 75g golden caster sugar
- 100g blueberries
- finely grated zest of 1 unwaxed lemon
- 2 large eggs
- 150ml low-fat natural yoghurt
- 2 tbsp semi-skimmed milk
- 50ml sunflower oil
Lemon icing:
- 100g icing sugar
- 4-4.5 tsp fresh lemon juice

1. Preheat the oven to 200°c/Fan 180°c/Gas 6. 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.
3. 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  spoon until very lightly mixed.

4. 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.
5. To make the 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.

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