Lemon yoghurt cupcakes

Makes 1

125g/4oz butter, softened

125g/4oz caster sugar
3 eggs, separated
1tbsp finely grated lemon zest
2tbsp lemon juice
180g/6oz plain flour
1tsp baking powder
200ml/7fl oz natural yoghurt
4tbsp icing sugar
A dash of lemon juice
100g/31/2oz mixed berries
1tbsp lemon zest

Heat the oven to 180C/350F/Gas 4. Set 10 paper muffin cases in a large muffin tray.

Beat the butter and sugar together until pale and fluffy. Add the egg yolks one at a time, beating well.

Beat in the lemon zest and juice. Sift the flour and baking powder together.

Fold into the cake mixture, alternating with the yoghurt. Whisk the egg whites in a clean bowl to firm peaks. Fold into the mixture.

Fill the paper cases. Bake for 30 minutes. Cool on a wire rack.

Mix the icing sugar with lemon juice thicken. Spread on top of the cakes, add a berry or two or some lemon zest, and leave to set.