Preparation: 15 minutes
Cook: 20 minutes
Makes: 18 mini cupcakes
Suitable for freezing
You will need:
4 tablespoons (1/2 stick) butter, softened
½ cup superfine sugar
1 egg, at room temperature
finely grated zest of ½ small lemon
finely grated zest of ½ lime
½ teaspoon finely grated orange zest
1 heaping cup self-rising flour
3 tablespoons whole milk plain yogurt
For the icing:
2 cups confectioners' sugar
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
1. Preheat the oven to 350 degrees F and line two mini muffin pans with 18 paper cases.
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. Bake for 18 to 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.
3. Meanwhile, to make the icing, sift the confectioners' sugar into a bowl. Make a well in the middle, 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.
From Anabel Karmel's Top 100 Finger Foods