Lemon yoghurt cupcakes

Method
Prep:10min  ›  Cook:25min  ›  Ready in:35min 

1. Preheat the oven to 180 C / Gas 4. Grease a muffin tin or line with paper cases.
2. Whisk together the yoghurt and caster sugar in a bowl. Whisk in the flour, then whisk in the eggs, one at a time, incorporating each egg well before adding the next.
3. Stir in the salt, baking powder, vegetable oil and lemon extract or lemon juice. Fill the prepared cupcake moulds 2/3 full.
4. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 25 minutes.

Lemon boost

For a boost of extra lemon flavour, add the zest of 1 unwaxed lemon to the cake mixture just after adding the lemon juice. You can also ice these cupcakes with lemon buttercream for a real treat!