Vanilla cupcakes

Ingredients for 12 Cupcakes

For the Cakes
113g Unsalted Butter
130g Granulated Sugar
3 Large Eggs
1 Tsp of Pure Vanilla Extract
Zest of 1 Large Lemon
195g Plain Flour
1 1/2 Tsp of Baking Powder
A Pinch of Salt
60 ml of Milk

For the Frosting
230g Icing Sugar
113g Unsalted Butter
1 Tsp of Pure Vanilla Extract
2 Tbsp of Milk
Assorted Food Colours (If Desired)

50 min · Easy

Directions

1. Cupcakes:
Preheat the oven to 80℃, 350℉ and line a muffin pan with, 12 paper cases.
In a large mixing bowl, beat together the butter and sugar until its pale and creamy.

2. Then add the eggs one by one, beating well in between each addition, after that add the lemon zest and vanilla extract.

3. In a separate bowl sift together the flour, baking powder and salt. Next mix the flour mixture and the milk into the butter mixture, make sure to add it in three additions.

4. Fill the muffin cups and bake for 15-20 minutes or until golden brown on the top.

5. Frosting:
In an electric or hand mixer beat the butter until smooth and creamy. Then add the vanilla extract.

6. With the mixer on a low speed gradually beat in the sugar, scraping down the sides frequently.

7. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed.

8. Tint the frosting with desired food colour (I use the paste food colouring)

9. Once cool, frost the cupcakes and serve.

desserts November 14, 2011 20:31