LEMOEN CUPCAKES

LEMOEN CUPCAKES
2 cups all-purpose flour
½ teaspoon salt
3 teaspoons baking powder
1 ½ cups superfine sugar
½ cup milk
125 ml plain yoghurt
juice of two juicy oranges plus the grated zest
½ cup vegetable oil
½ cup melted butter/marg
3 eggs, beaten

Icing:
6 tablespoons butter, softened
2 cups icing sugar
2 tablespoons orange juice
1 teaspoon vanilla essence
1 teaspoon grated orange zest

Preheat oven to 350ºF (175 ºC). Place cupcake paper holders in cupcake/muffin pan.
In a measuring jug, combine milk, yoghurt, orange juice, oil, melted marg., beaten eggs, and orange zest. Set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
Divide batter into prepared paper cups. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
To make Orange Butter Icing:
Cream butter until smooth. Gradually beat in icing sugar. Beat until light and fluffy. Beat in 2 tablespoons orange juice to bring to spreading consistency. Stir in vanilla and 1 teaspoon orange zest.
Recipe yields 20 cupcakes.
Recipe posted and photo: Louise Groenewald