Skinny Lemon and Blueberry Cupcakes

Mmm cake. I love cake. Well, sugar in general, but cake especially. However, I’m no longer able to just eat whatever I like and get away with it, so slightly more healthy alternatives need to be found.

Enter the Hairy Dieters cookbook, How to Love Food and Lose Weight. There are some great recipes in there, some of which I’ve had my eye on for a while, so when I needed some cakes to take to various family members that we’d be visiting, I decided to finally try out this little number.

20150526_104812Really easy recipe, nothing too out of the ordinary in there.


200g self-raising flour  –  1tsp bicarbonate of soda  –  75g golden caster sugar (I used normal)  –  100g blueberries  –  grated zest of 1 lemon  –  2 large eggs  –  150ml low fat natural yoghurt  –  2 tbsp semi-skimmed milk  –  50ml sunflower oil  –  100g icing sugar  –  4-4 1/2 tsp lemon juice

First things first, preheat the oven to 160 C (fan oven, 200 C for normal) and put some muffin cases in a muffin tray.

Sift the flour and bicarb of soda into a large bowl and stir in the sugar, blueberries and lemon zest.


Once mixed, make a well in the centre. Beat the eggs in a separate bowl til smooth, then beat in the yoghurt, milk and oil til they’re well combined.


Pour this into the well and stir into the flour mixture with a large metal spoon until it’s just mixed in.


It’s a weird ass dough, and I think you have to not mix too much…the next step says, ‘Working quickly, divide the batter between the paper cases’, so I think there’s some sort of hidden food science that means leaving it too long will cause a disaster…maybe. Once you’ve filled the cases, pop them in the oven.


Bake for 16-18 mins, or until well risen and golden brown. Take ’em out and put on a wire rack to cool.


If you want to ice them, let them cool then make the icing. I misread the recipe and put in 4 tbsp of lemon juice, so I used significantly more icing sugar…not complaining though, I got to snack on a bit afterwards 😉

Sift the icing sugar into a bowl then mix in the lemon juice. Make sure it’s smooth and not too runny.


Using a spoon, ice the buns (once they’re properly cool). They’ll drip lots, but the look fab.


20150526_104801Let the icing set, then try not to eat them all at once!


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