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Lemon Youghurt Cupcakes With Syrup Recipe

   
 

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     Lemon Youghurt Cupcakes With Syrup

Category   Breakfast - Brunch
Sub Category   None
Servings   15-16
Preptime   30 min

Ingredients
3 eggs
220g (1 cup) caster sugar (used 3/4 cup)
2 lemons, juiced, plus 2 teaspoons finely grated zest.
300g (2 cups) self-raising flour, sifted
170g Natural Greek Youghurt
1/2 cup milk 2.5 0/0 fat (used)
125ml (1/2 cup) vegetable oil
(used coconut oil, if you use coconut oil, first you have to melt the oil in a pan.
Make some boiling water in a pan, then take it from heat and put the bottle in it,
 
till it melts some, as you need. If it's a jar take some spoons as you need and melt it in a pan)
Lemon syrup-
2 lemons, zest peeled into strips or grated.
110g 1/2 cup) caster sugar
80ml ( 1/3 cup) lemon juice

Instructions
Lemon Youghurt Cupcakes With Syrup (you can make it as a cake in 22 cm baking cake dish)
Method- Cupcakes Whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute. Stir, in flour, yoghurt and oil until smooth, (if you are using coconut oil, the eggs have to be room temperature and the lemon juice too, not from fridge. Spoon into prepared cup time or cake dish (greased), and bake on 180c for 45 minutes or until skewer inserted into centre and comes out clean. Meanwhile, to make syrup, place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tblspoons of water in a pan, and cook, stirring over low medium heat, until sugar dissolves. Simmer for 3 minutes or until thickened a bit, then return zest to pan. Makes 125ml 1/2 cup). Use a skewer, poke holes all over cake (about 15 holes) or cupcakes about 5 holes. Pour little by little the syrup over cake or cupcakes, allowing it to sink in, before adding more. Leave them in pan for 30 minutes.
Release from pan and dizzle remaining syrup and serve. Enjoy --)
Serving Suggestions
At tea time or coffee time


Originally Submitted
5/17/2015





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