Lemon Mini Cakes

1. In a large bowl, start working the soft butter with the sugar with a whisk.
2. Add the eggs one at a time and continue to work with the whisk.
3. Work the mixture for 3 minutes, and add yogurt, lemon juice and zest and continue working for 2 minutes.
4. Add flour, baking powder and baking soda to the liquid mixture and process until smooth and homogeneous.
5. Pour the batter into the paper cups, set in a muffin mold, and fill them up to 3/4 full (about 3 tablespoons per mini cake).
6. Before putting them in the oven, add a little brown sugar on top of the cupcakes for a crispier cupcake.
7. Bake in a preheated static oven at 180 degrees, for about 20 minutes.
8. Do the toothpick test to be sure, when they are ready let them cool and sprinkle with powdered sugar.

Your delicious and healthy mini cakes are ready!