Lemon Cupcakes with Lemon Icing

Ilana

Ingredients

¼ cup butter

¾ cup castor sugar

2 large eggs

2 cups cake flour

2 tsp baking powder

¼ tsp salt

¼ cup vegetable oil

¾ cup milk

½ tsp vanilla essence

½ tsp lemon essence

2 tsp lemon zest

For the lemon icing:

190g softened butter

1 tsp vanilla essence

3 Tbsp freshly squeezed lemon juice

1 tsp lemon zest

650g sifted icing sugar

 

Method

Preheat the oven to 180 °C and line a muffin pan with cupcake holders.

To make the batter, cream the butter and castor sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour with the baking powder and salt and then add this to the butter-egg mixture. Continue to beat and slowly add the oil, then the milk. Beat well. Add the vanilla essence, lemon essence and lemon zest, and beat for a further minute.

Divide the batter between the cupcake holders and bake for 18 to 20 minutes. Transfer to a wire rack and allow to cool completely.

To make the icing, beat the butter until light and fluffy. Add the vanilla essence, lemon juice and lemon zest, and beat for a further minute. Add the icing sugar and beat to combine. Ice the cooled cupcakes

 

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