Lime yoghurt cupcakes

Name: Lime yoghurt cupcakes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 1/2 Cup (150 g each) whole milk yoghurt; 5 Eggs (size M); 7-10 Tbsp Juice and peel of 2 limes; 3 (450 g) Yoghurt cup sugar; 1 package Vanillin sugar; 3 (450 ml) Yoghurt cup oil; 6 (600 g) Yoghurt cup flour; 1 1/2 packs Baking Powder; 150 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 1/2 Cup (150 g each) whole milk yoghurt
5 Eggs (size M)
7-10 Tbsp Juice and peel of 2 limes
3 (450 g) Yoghurt cup sugar
1 package Vanillin sugar
3 (450 ml) Yoghurt cup oil
6 (600 g) Yoghurt cup flour
1 1/2 packs Baking Powder
150 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Put yoghurt in a bowl. Wash out 1 yoghurt cup, dry well. Add eggs, lime juice, up to 2 tablespoons, lime zest, up to 1/2 teaspoon, sugar, vanillin sugar and oil to the yoghurt. Mix with the whisk of the hand mixer. Mix flour and baking powder and stir in portions.
2
Pour the dough into a greased, flour-spread ring cake tin (2.5 litres capacity), smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 1/4 hours (test with sticks!). Cover the cake if necessary after half the baking time. Leave to rest in the pan for 10 minutes, turn out onto a cake rack. Let it cool down. Mix icing sugar and 1-2 tablespoons lime juice to a smooth glaze. Cover the cake with it. Leave to dry. Decorate with lime zest.
3
Let it cool down. Mix icing sugar and 1-2 tablespoons lime juice to a smooth glaze. Cover the cake with it. Leave to dry. Decorate with lime zest. Whipped cream tastes good with it
4
waiting time 3 hours