Special Diet

Lemon Yogurt Fairy Cakes

cook 30 mins
Tags: Gluten free
  • 175 g (6 oz) plain gluten-free flour
  • ½ teaspoon gluten-free baking powder
  • 175 g (6 oz) caster sugar
  • 150 g (5 oz) unsalted butter, melted
  • 2 eggs
  • 60 ml (2 fl oz) natural yogurt
  • grated rind of 2 lemons
  • 175 g (6 oz) unsalted butter, softened
  • 400 g (13 oz) icing sugar, sifted
  • grated rind of 1 lemon, plus extra for sprinkling
  • Line a 12-hole bun tin with paper cases.
  • In a bowl sift together the flour and baking powder, then stir in the sugar.
  • Whisk together the melted butter, eggs, yogurt and lemon rind. Pour into the dry ingredients and mix lightly until combined.
  • Divide the mixture between the paper cases. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–18 minutes, until golden. Leave to cool on a wire rack.
  • Beat together the softened butter, icing sugar and grated lemon rind.
  • Pipe or spoon the icing on to the fairy cakes and sprinkle with extra grated lemon rind.
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