I had some plain yogurt in the fridge that was past its use-by date, so searched for a cupcake recipe to use it up.
I found this one here and adapted it a little. First you whisk together melted butter, sugar and an egg, then yogurt, a little milk and some lemon zest. (The original recipe had lemon juice and lemon extract too, but I decided to keep the lemon volume turned down for today.)
Beat in flour/baking powder/pinch of salt until just smooth, then fill cake cases. Cook at 180 C for 22 - 25 mins until they spring back slightly when touched.
I topped them with a little dob of icing, just because they were a bit pale and uninteresting to look at.
They sort of taste like lemon cheesecake, and the sponge is denser than the usual cupcake sponge - both I suppose due to the yogurt. Pretty tasty!
Ingredients: 1 1/4 cups flour 1 tsp baking powder pinch of salt 1/2 cup caster sugar 110 g unsalted butter, melted and cooled 1 egg 1/2 cup plain yogurt (about 190 g) 1 tsp lemon zest 3 tbsp milk