Everyone loves a cupcake, and selling a tasty treat in aid of the RNLI has always been a popular way of raising funds. We asked TV chefs The Hairy Bikers for a recipe that isn’t too stodgy (we all need room for a mince pie or two), but will still be a hit at fundraising events.

SKINNY LEMON CUPCAKES WITH DRIZZLY ICING

‘Great tasting food is our passion and I hope this recipe helps you to raise some funds for a very good cause – the RNLI is a great organisation’

‘The sea deserves respect, and the bravery of the skilled volunteers who put their lives at risk in our waters to save souls at sea always amazes me.’ That’s the view of Hairy Biker and RNLI supporter Si King, who has cooked for lifeboat crews in Exmouth and Barrow.

The Bikers have shared their version of the classic lemon drizzle, with natural yoghurt and vegetable oil instead of butter. The blueberries add an anti-oxidant punch and a burst of colour. ‘It should go down a storm at your cake sale or coffee morning!’ adds Si. Let us know how your baking goes and see page 30 for an interview with Si’s fellow biker, Dave Myers.

Serves: 12 | Prep time: 20 minutes
Cooking time: 18 minutes

INGREDIENTS
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 75g golden caster sugar
• 100g fresh blueberries
• finely grated zest of 1 unwaxed lemon
• 2 large eggs
• 150ml low-fat natural yoghurt
• 2 tbsp semi-skimmed milk
• 50ml sunflower oil
For the lemon icing
• 100g icing sugar
• 4–4½ tsp fresh lemon juice

PREPARATION
• Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.

• Sift the flour and bicarbonate of soda into a large bowl and stir in the sugar, blueberries and lemon zest. Make a well in the centre.

• Beat the eggs with a large whisk until smooth, then beat in the yoghurt, milk and oil until well combined. Stir into the flour mixture with a large metal spoon until very lightly mixed.

• Working quickly, divide the batter between the paper cases. Bake in the centre of the oven for 16–18 minutes or until the cupcakes are well risen and golden brown. Transfer them to a wire rack and leave to cool.

• To make the lemon icing, mix the icing sugar and lemon juice in a small bowl until smooth and runny. Using a spoon, drizzle the icing over the cupcakes and leave to set for at least 30 minutes before serving.