Cupcakes

Ingredients

• 4 eggs eggs
• 1½ cups (300 g) sugar
• 1 cup (200 ml) yogurt
• 1 cup (200 ml) oil
• about 3 cups (450 g) flour
• 1 squeeze lemon juice
• 1.5 tablespoons vanilla
• 1 tablespoon baking powder
• ½ teaspoon bicarbonate of soda
• 2 tablespoons white vinegar
• a pinch pinch of salt
• mentioned with the lemon lemon zest

Instructions

1. Preheat the oven to 170–180°C, with both the top and bottom heat on, 15 minutes before starting.
2. Put the eggs and sugar in an electric mixer.
3. Add the yogurt, oil, lemon juice, vanilla, and a pinch of salt to the electric mixer.
4. Beat the ingredients in the electric mixer for about 5 minutes, until the mixture is combined.
5. Mix the baking powder with the flour in a separate bowl.
6. Add the flour and baking-powder mixture to the liquid mixture in batches, stirring after each addition.
7. Add the white vinegar and bicarbonate of soda to the mixture, then stir until they react.
8. Pour the cupcake batter into cupcake liners or onto an oven tray if cupcake liners are not available.
9. Fill the liners to about three-quarters full when filling them with chocolate or leaving them plain.
10. Place the cupcake liners in the oven on the middle rack.
11. Bake the cupcakes in the oven at 170°C for about 30 minutes, then turn on the top heat for the last 5 minutes until golden.
12. Let the cupcakes cool slightly outside the oven before decorating.
13. Decorate the cupcakes with cream, or with powdered sugar and powdered Nescafé, or serve them plain.