Yogurt Orange and Lemon Mini Cupcakes

Preparation time: 15 minutes
Cooking time: 20 minutes
Yield: Approximately 18 mini cupcakes (suitable for freezing un-iced)

Ingredients

4 tbsp (half a stick) unsalted butter softened 1/2 cup superfine sugar 1 medium egg, at room temperature Finely grated zest of 1/2 small lemon Finely grated zest of 1/2 lime 1/2 tsp finely grated orange zest 1 heaping cup self-rising flour 3 tbsp whole milk plain yogurt For the icing: 2 cups confectioner's sugar 1 tbsp fresh orange juice 1 tbsp lime juice

Directions

1. Pre-heat the oven to 350 F and line two mini-muffin pans with 18 paper cupcake holders.
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.
3. Bake for 18–20 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.
4. Meanwhile, to make the icing: Sift the confectioner's sugar into a bowl. Make a well in the middle and 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. Un-iced cupcakes can be frozen in a re-sealable box or freezer bag.