Lemon glazed raspberry cupcakes - Aceline
Lemon glazed raspberry cupcakes
Ingredients
- 120g Plain flour
- 200g Caster sugar
- Good pinch salt
- 1 tsp Baking powder
- 115g Melted butter (Lakeland)
- 115g Water
- 65g Greek yogurt
- 1 egg (Coccodi)
- Zest 1 lemon, juice ½
- 150g Frozen raspberries (Asiago)
- 120g Icing sugar
- Finely grated zest 1 lemon
- 1 tbsp Lemon juice
- 1-2 tbsp Milk
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