Serving Size: 12
Special Info: Nut free
1 stick and 1 tbsp unsalted butter, softened
3/4 cup sugar
3 eggs, separated
Zest of 1 lemon, finely chopped
2 tbsp lemon juice
1 1/2 cups all-purpose flour
1 tsp baking powder
7 oz plain yogurt
1/3 cup icing sugar
2 tsp lemon juice
12 frozen raspberries
Preheat oven to 350 degrees F. Place cupcake papers in a 12-hole muffin tray. In an electric mixer, beat butter and sugar for 2-3 minutes until pale in color and creamy. Add the eggs one at a time, beating well between each addition. Beat in the zest and juice.
Sift flour and baking powder; add half to butter mixture with half the yogurt, beat until just combined. Repeat with remaining flour and yogurt.
Spoon into cupcake liners (an icecream scoop is perfect for this) and bake for 25-30 minutes until a toothpick inserted into the middle of a cupcake comes out clean. Transfer to wire racks and allow to cool completely.
To make icing, combine icing sugar with enough lemon juice to make a spreadable paste. Spread icing on cakes and top each with a frozen raspberry. As the raspberries defrost, lovely rivers of pink juice work their way down the icing.