Simple Yoghurt Cupcakes

We've had strawberries for the first time this year. I know they were selling them for quite a while but since they were imported I prefered to wait for the local ones. I'm just not very fond of the idea of having fruits and vegetables from all parts of the world all year round. I'm okay when it comes for those that doesn't grow here, like bananas, citruses and the tropical ones. But when it comes for strawberries, cherries and apricots I'm always waiting for the local ones.

So, we had strawberries, we had whipping cream and peppermint leaves - a perfect combo. But we wanted something as a base. While wondering if it should be a biscuit, cookie or a cake we've found ourselves whisking butter, sugar and honey, then adding eggs and yoghurt... In the end the results were these simple yoghurt-honey cupcakes – a perfect base for strawberries and whipped cream.

Simple Yoghurt Cupcakes recipe:
Serves 12

225 gr all purpose flour;
1 ½ tsp baking powder;
¼ tsp salt;
zest of one lemon;
60 gr butter;
100 gr granulated sugar;
75 gr honey;
2 eggs;
125 gr yoghurt;
1 Tbsp freshly squeezed lemon juice.

Preheat the oven to 180ºC. Grease 12 cupcake cups, or line with paper liners. Sift the flour in a bowl. Mix in the baking powder, salt and the lemon zest. Set aside. Whisk the butter, sugar and honey until well blended. Add the eggs one by one. When homogeneous beat in the yoghurt and the lemon juice. Add the dry ingredients and whisk for another minute until the batter becomes smooth. Divide the mixture among the cupcake cups and bake for approximately 20 to 25 minutes (or until a toothpick inserted in the middle of a cupcake comes out clean).
Garnish with strawberries and whipped cream.