How to make citrus mini-cupcakesThese cute cupcakes are manageable mini mouthfuls for little ones -- or for adults wo are trying to stick to a healthy diet! Adding some yogurt and citrus fruit keeps them lovely and moist and gives them an unexpected but delicious refreshing flavor. These cupcakes are a fun treat on a warm day and would also be great for birthday parties! Check out the recipe below:
Yogurt Orange and Lemon Mini Cupcakes
Ingredients:
4 tbsp (half a stick) unsalted butter softened
1/2 cup superfine sugar
1 medium egg, at room temperature
Finely grated zest of 1/2 small lemon
Finely grated zest of 1/2 lime
1/2 tsp finely grated orange zest
1 heaping cup self-rising flour
3 tbsp whole milk plain yogurt
For the icing:
2 cups confectioner's sugar
1 tbsp fresh orange juice
1 tbsp lime juice
Related: 12 decadent twists on classic pancakes
Directions
1. Pre-heat the oven to 350 F and line two mini-muffin pans with 18 paper cupcake holders.
2. Cream the butter and sugar until pale and fluffy. Gradually add the egg, beating well between additions. Stir in the zests. Sift in the flour and fold in well. Stir in the yogurt. Divide the mixture among the mini-muffin cups.
3. Bake for 18-20 minutes until risen, lightly golden brown and firm to the touch. Let cool in the pan for 5 minutes then transfer to a wire rack and let cool completely.
4. Meanwhile, to make the icing: Sift the confectioner's sugar into a bowl. Make a well in the middle and stir in the juices and beat well. Spoon the icing onto the cooled cupcakes and allow to set for up to 30 minutes. Store in an airtight container for up to 5 days. Un-iced cupcakes can be frozen in a re-sealable box or freezer bag.
Yields approximately 18 mini cupcakes
- By Annabel Karmel
For 11 more small-but-sweet mini cupcake recipes, visit Spoonful!
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