The yogurt gives the cupcakes a really moist texture and adds a lovely extra depth to the sponge, while the warming ginger works so well with the bright refreshing lemon.


  • 150g/5oz margarine

  • 150g/5oz self raising flour

  • 150g/5oz caster sugar

  • 50g/2oz Plain or Greek yogurt

  • 2 medium eggs

  • 2 table spoons of chopped stem ginger

  • For the icing

  • 250g/9oz of fondant icing

  • Juice and zest of one large lemon

  • 2 table spoon of stem ginger syrup

  • 2 table spoons of chopped stem ginger for decoration


  • 1.

    Pre-heat your oven to 160

  • 2.

    Line a muffin/cupcake tray with cupcake/muffin cases

  • 3.

    Tip: Make sure all of your ingredients are at room temperature including the eggs.

  • 4.

    Mix the margarine and sugar together until light and fluffy.

  • 5.

    Slowly combine the eggs a bit at a time

  • 6.

    Gently mix in the yogurt

  • 7.

    Sift in the flour and gently mix until combined

  • 8.

    Mix in the chopped stem ginger

  • 9.

    Spoon into cupcake cases and fill just over half way. Do not over fill as you need space for the fondant icing

  • 10.

    Bake for 18 minutes or until golden brown and the sponge springs back to the touch

  • 11.

    Tip: Allow the cupcakes to cool in the tray before removing

  • Fondant icing:

  • 1.

    Sift 250g of fondant icing into a clean bowl

  • 2.

    Make a small well

  • 3.

    Add two table spoons of stem ginger syrup and two table spoons of lemon juice

  • 4.

    Stir until a thick but dropping consistency is formed.

  • 5.

    NB: You may need to add more lemon juice to create the perfect consistency

  • 6.

    Once the cupcakes have cooled spoon the fondant icing onto the cakes. Allow to set then spoon another layer on.

  • 7.

    Add some lemon zest and chopped stem ginger for decoration alternatively you can use yellow sprinkles

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 295kj
  • Fat Total 14g
  • Saturated Fat 2g
  • Protein 2g
  • Carbohydrate 39g
  • Sugar 28g
  • Sodium 133mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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By celebrity chef Lisa Marley from

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