Yogurt Orange and Lemon Mini Cupcakes

Submitted by Lisa

These are from www.DisneyFamily.com . I made them for Easter and they were a big hit. More of an adult dessert than young children.

Prep time 15 min.

Cooking time 20 min.

Makes 18 mini cupcakes (suitable for freezing un-iced)

4 tbsp unsalted butter softened

1/2 c superfine sugar (I blended my reg. white sugar a bit)

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 of self rising flour

3 tbsp whole milk plain yogurt

For the icing:

2 cups confectioners sugar

1 tbsp fresh orange juice

1 tbsp lime juice

(I ended up using more of the orange and lime juice)

1. Pre heat oven 350 and line mini muffin pans with paper cupcake holders.

Cream the butter and sugar until pale and fluffy. Gradualy add the egg, beating well between additions.

2. Stir in zests. Sift in the flour and fold in well.

3. Stir in yogurt. Divide the mixture among the muffin cups.

4. Bake for 18 to 20 min until risen, lightly golden brown and firm to the touch. Let cool in the pan for 5 min then transfer to a rack and cool completely.

5. Meanwhile make the icing. Sift the powdered sugar into a bowl. Make a well and stir in the juices and beat well. Spoon icing onto cooled cupcakes and allow to set up for 30 min. Store in airtight container for up to 5 days. Un-iced cupcakes can be frozen in a re-sealable box or freezer bag.