lemon yoghurt cupcakes
- 1 packet donna hay tangy lemon yoghurt cake mix
- ⅔ cup (160ml) light-flavoured extra virgin olive oil
- 1 cup (280g) thick Greek-style yoghurt
- 2 eggs
- ½ cup (150g) store-bought lemon curd
icing
- 1 sachet lemon yoghurt icing mix
- 1-1½ tablespoons thick Greek-style yoghurt
each packet contains
- 1 sachet lemon yoghurt cake mix
- 1 sachet lemon yoghurt icing mix
- Preheat oven to 160°C (fan-forced).
- Line a 12-hole ⅓-cup capacity (80ml) muffin tin with cases.
- Following the packet mix instructions, place the lemon yoghurt cake mix, oil, yoghurt and eggs in a bowl and whisk until combined.
- Divide the mixture between prepared muffin cases.
- Bake for 25 minutes or until cooked when tested with a skewer. Allow to cool in the tin for 5 minutes before placing onto a wire rack to cool completely.
- To making the icing, place the icing mix and yoghurt in a bowl and mix until smooth.
- Using a small teaspoon, make a little hole in the top of each cupcake and set aside. Spoon the lemon curd into each hole and top with the reserved cake. Drizzle with the icing and serve. Makes 12
Photography: Chris Court
© DONNA HAY GROUP
