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Pre-heat the oven to 170°C and line 15 muffin holes with cupcake papers.
Sift flour into bowl then add soft butter, sugar, beaten eggs, lemon zest and yogurt and beat well with an electric beater for about 3 minutes until pale and fluffy.
Fold in raspberries, slightly crushing them to release the colour and flavour.
Spoon the mixture into the cup cake papers filling to about level. Bake for 12-18 minutes or until colored and they spring back when lightly pressed in the center. Allow to cool completely before decorating.
For yogurt cream icing – beat the cream, yogurt and icing sugar until stiff peaks form. Dollop cream onto each cupcake and decorate with crushed dried raspberries and lemon zest.
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