Yogurt, Orange, & Lemon Mini Cupcakes

Prep Time: 15 min.  Cook Time:  20 min.  Servings:  18

Ingredients:

4 tbsp. butter, softened

½ cup sugar

1 egg

1 small lemon for lemon zest

1 small lime for lime zest

½ tsp. orange zest

1 cup flour

3 tbsp. plain yogurt

For the Icing:

2 cups confectioners’ sugar

1 tbsp. orange juice

1 tbsp. lime juice

Directions:

Preheat the oven to 350 degrees and line two mini muffin pans with 18 paper cases.

Cream the butter and sugar together until fluffy. Gradually add the egg, beating well between additions. Stir in the zests. Sift in the flour. Stir in the yogurt. Divide the mixture among the mini muffin cups. Bake for 18 to 20 minutes, until risen, lightly golden brown, and firm to the touch. Let cool in the pan for 5 minutes, let cool completely.

Meanwhile, to make the icing, sift the confectioners' sugar into a bowl. Make a well in the middle, stir in the juices, and beat well. Spoon the icing onto the cooled cupcakes and allow to set for up to 30 minutes. Store in an airtight container for up to 5 days.