The Perfect (Skinny) Hangover Cupcakes

After an unexpectedly merry affair last night I’ve been feeling a little bit fragile today and decided that I needed something to cheer me up (and try to blot out the blurry memory of those sambuca shots.)

What I didn’t want to do was feel guilty about eating cake so I found this skinny recipe by The Hairy Bikers. What’s brilliant is there’s hardly any fat in them so you can indulge yourself without worrying about anything so boring as calories. They’re also full of blueberries and lemons which are full of vitamin C which is an antioxidant (bring on the body repair)

They’re also really easy to make, use mostly store cupboard ingredients and are sweet enough to make them feel like a treat. With these, you can literally have your cake and eat it.

I’ve just eaten one (ok I confess I ate two… damn you cider) and although my hangover hasn’t completely gone – it made me very happy.





  • 200g/7oz self-raising flour
  • 1 tsp bicarbonate of soda
  • 75g/3oz golden caster sugar
  • 100g/3½oz blueberries
  • 1 unwaxed lemon, zest finely grated
  • 2 free-range eggs
  • 150ml/¼ pint low-fat natural yoghurt
  • 2 tbsp semi-skimmed milk
  • 50ml/2fl oz sunflower oil

For the lemon icing

  • 100g/3½oz icing sugar
  • 4 tsp fresh lemon juice

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-hole deep muffin tin with some non-stick paper cases or folded squares of baking parchment.
  2. 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.
  3. 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.
  4. 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.