Ingredients
Cakes
- 200 grams natural yogurt
- 180 grams caster sugar
- 140 grams vegetable oil
- 2 eggs
- 1 tablespoon lemon juice
- 260 grams Self Raising Flour
- 2 tablespoons poppy seed
- 65 grams almond meal
- 2 pieces Lemon peel
Lemon Frosting
- 125 grams cream cheese
- 310 grams icing sugar
- 2 teaspoons lemon juice
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1: Preheat oven to 160c. Grease and line a 12 muffin tray with cupcake cases.
2:Place lemon peel in the bowl and chop speed 10 for 10 seconds. Scrape down the sides of the bowl.
3: Insert butterfly and add all remaining cake ingredients. Mix on speed 3 for 40 seconds to combine, scrape the sides of the bowl and repeat for 10 seconds.
4: Pour into prepared tray and bake for 20 min then stand for 5 min before transferring to a cooling rack.
1: Place all ingredients in the bowl and mix on speed 6 for 10 seconds.
Cakes
Lemon frosting
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Yummy. Made a gf version as husband is coeliac. Reduced sugar to 120gms, still sweet and used grape seed oil. Thanks for sharing
These cupcakes are a really good texture and super delicious, thanks for sharing your recipe.
Melinda Hutchison | Customer I
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