recipes
Lemon glazed raspberry cupcakes
2024-05-08
Ingredients
For the cupcakes
120g Plain flour
200g Caster sugar
Good pinch salt
1 tsp Baking powder
115g Melted butter (Lakeland)
115g Water
65g Greek yogurt
1 egg (Coccodi)
Zest 1 lemon, juice ½
150g Frozen raspberries (Asiago)
For the glaze
120g Icing sugar
Finely grated zest 1 lemon
1 tbsp Lemon juice
1-2 tbsp Milk
Method
For the cupcakes, place all the dry ingredients into a large bowl and bind together. Add in the melted butter, water, egg, Greek yogurt and lemon juice and zest and whisk just until the mixture comes together. Scoop into a muffin pan lined with paper cases and spoon over a tablespoonful of the frozen raspberries into each. Bake in the oven at 200`c for 12-15 minutes. Meanwhile, for the glaze just mix all the ingredients together and drizzle over the cooked muffins as soon as they come out of the oven.
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