Zest of 1 lemon
110g self-raising flour
1tsp baking powder
2 medium eggs
110g soft margerine/butter
110g castor sugar
1tsp milk
.5tsp of lemon essence

Beat all ingredients on low speed until everything is fully combined.
Divide evenly into 8 cupcake cases (grease/spray inside of papers)
Bake cupcakes for 18 to 20 minutes in a 160°C preheated oven. Make sure a skewer comes out clean.

While the cupcakes are in the oven mix :
Juice of 1 lemon (add a bit extra if you love 🍋)
60g castor sugar
Until fully combined.

Immediately after the cupcakes come out of the often brush the lemon and sugar mixture on each cupcake fully at least twice.

Wait 10 minutes then devour!

1 cup cake flour
1 cup whole wheat flour
1 cup sugar
1 Tbsp grated ginger
2 tsp baking powder
1 tsp cinnamon
.5 tsp baking soda
.5 tsp salt
1 egg
1 cup plain yogurt
. 3 cup oil
170g blueberries
2 tbsp finely chopped candied ginger

1. Stir flours with sugar, grated ginger, baking powder, cinnamon, baking soda and salt.
2. Whisk egg with yogurt and oil. Stir into flour mixture, until just combined. Batter will be thick.
3. Stir in blueberries and spoon mixture into muffin tin. Spring tops with candied ginger.
4. Put in oven preheated to 190°C for about 25 minutes (make sure a knife comes out clean)!

Yummy warm, yummy cooled... just yummy!