Preparation time: 10 min
Cooking time: 20 min
Muffins
750 ml (3 c) flour
15 ml (1 T) baking powder
2,5 ml (½ t) baking soda
a pinch of salt
125 ml (½ c) butter, softened
250 ml (1 c) sugar
2 large eggs
zest of 1 lemon
375 ml (1½ c) plain yoghurt
15 ml (1 T) flour
375 ml (1½ c) frozen berries, defrosted
12 ice-cream cones
Frosting
2 egg whites
15 ml (1 T) lemon juice
500 ml (2 c) icing sugar
pink food colouring
Muffins:
- Preheat the oven to 180°C. Mix together all the dry ingredients.
- In a bowl mix together the butter and sugar until pale and smooth. Add eggs to the mixture, then the lemon zest.
- Mix together the dry ingredients and butter mixture. Mix in the yoghurt until smooth, but be careful not to overmix. Sprinkle flour over the drained berries and fold into the mixture.
- Place 12 ice-cream cones in a muffin pan. Distribute the dough equally among the cones.
- Place in the oven and bake for 20 minutes, then carefully remove from the pan.
Frosting:
- Whisk the egg whites and lemon juice together until stiff peaks form. Sift the icing sugar over and beat until stiff. Halve the mixture into two bowls and colour one with pink food colouring.
- Spoon into a piping bag and pipe onto the cooled muffins
