Cupcakes are all the rage but they can make you fat. Don’t miss out on all the fun, give these lowcal versions a whirl. Just eat one mind, not the whole batch.

MAKES  12  – PREP 15 MINS – COOK 18 MINS

200g self-raising flour

1 tsp bicarbonate of soda

75g golden caster sugar

100g blueberries

finely grated zest of 1 unwaxed

lemon

2 large eggs

150ml low-fat natural yoghurt

2 tbsp semi-skimmed milk

50ml sunflower oil

Lemon icing

100g icing sugar

4–41/2 tsp fresh lemon juice

 

1 Preheat the oven to 200C/Gas 6. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.

2 Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.

3 Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.

4 Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.

5 To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.

167 calories per cupcake

Extracted from THE HAIRY DIETERS by Si King and Dave Myers published by Weidenfeld & Nicolson priced £14.99.  Copyright (c) Byte Brook Limited and Sharp Letter Limited, 2012. Photography by Andrew Hayes-Watkins.

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