Lighter Lemon Filled Cupcakes

These are really good.

There's not much more to say as that's literally it.

These are healthier, lower fat and lower sugar with a slightly different texture to a standard cupcake but I like this as it makes a change to the standard cupcake.

These are healthier and just as nice as standard cupcakes although, they look a little irregular they taste excellent.

I have filled and covered these with lemon curd as this fits the specification for my Duke of Edinburgh cupcakes and because it is simply delicious, it love the creaminess and tangyness of it. If you dont want to use this then use jam or chocolate spread.

To reduce the amount of refined sugar even more do what I did and reduce the amount of sugar even more by adding 40g of caster sugar and a large squirt of agave nectar-if you do this then you must taste to check you have enough sweetness in the cake.

This recipe has been adapted from the Hairy Bikers 'Skinny Leon Cupcakes with Drizzly Icing'. 

Ingredients 200g/7oz self-raising flour 1 tsp bicarbonate of soda 75g/3oz golden caster sugar 2 free-range eggs 150ml/¼ pint fat-free natural yoghurt 2 tbsp semi-skimmed milk 50ml/2fl oz sunflower oil

Lemon Curd Method

Preheat the oven to 180C/350F/Gas 4. 

Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.

Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar (and agave nectar if using). Make a well in the centre. Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.

Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.

To fill the cupcakes cut a small cone shape out of each cupcake (when they are fully cooled) then around half fill each car with lemon curd, replace the cone shape back into its original hole.

Cover each cupcake in a layer of lemon curd. 

The Food Kid.