Ginger and Lemon Cupcakes

Ginger and Lemon Cupcakes
Cooking time
30 minutes
  • Ingredients
  • Directions
  • 100 ml (3 1/2 fl oz) groundnut or vegetable oil
  • 125 ml (4 fl oz) natural yogurt
  • 2 eggs, lightly beaten
  • 1 teaspoon finely grated lemon rind, plus extra to decorate
  • 100 g (3 1/2 oz) caster sugar
  • 150 g (5 oz) plain flour
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • icing sugar, to decorate
  • Preheat the oven to 180°C (350°F), Gas Mark 4. Place all the ingredients in a large bowl and beat well until smooth.
  • Use the mixture to fill a 12-hole muffin tin lined with paper cases and bake in the preheated oven for 15–18 minutes, until risen and golden. Cool on a wire rack and serve warm or cold, decorated with a sprinkling of icing sugar and finely grated lemon rind.