200 grams plain flour
50 grams sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 large egg
200 grams vanilla yoghurt
100 ml oil
1 lemon (juice and zest)
1 lime (juice and zest)
200 ml double cream
2 tablespoons icing sugar
Preparation
Sift the flour with the baking powder and baking soda and set it aside. Whisk well the yoghurt and oil, and zest and juice the citruses (you need 60 ml (¼ cup) of juice in total). Beat the egg and sugar, using an electric mixer on high, until it becomes thick and pale, add the zest and juice, as well as the yoghurt and oil mixture and blend well. In the end, tip in the flour and gently whisk it in. Divide the batter evenly in the 12-hole muffin tin (lined with muffin liners) and bake in a preheated oven, at 180˚C (350˚F), for 15-18 minutes. Whip the cream with the icing sugar until soft peaks form, decorate the cooled muffins and serve with wedges of lemon and lime. Yields 12 cupcakes.
