Name: Lemon and vanilla cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 servings
Cuisine: Bake
Ingredients: 1 cup butter softened; 1 cup milk cold; 1,5 cup sugar; 4 eggs large; 2 tsp vanilla essence or seeds; 1/4 tsp salt; 4 tsp Baking powder; 3 cup flour; lemon zest only; 5 Tbs sugar; lemon juice only; 2 cup icing sugar; lemon juice; lemon zest only, to garnish

Recipe Disclaimer

Tap for method

Ingredients (14)

1 cup	butter — softened
1 cup	milk — cold
1,5 cup	sugar
4	eggs — large
2 tsp	vanilla — essence or seeds
1/4 tsp	salt
4 tsp	Baking powder
3 cup	flour
	lemon — zest only

SYRUP:

5 Tbs	sugar
	lemon — juice only

ICING:

2 cup	icing sugar
	lemon juice
	lemon — zest only, to garnish

Tap for ingredients

Method:

Preheat the oven to 180°C.

Put all the ingredients for the cake in an electric mixing bowl and mix on high speed for 2 minutes, until fully incorporated.

Fill muffin liners ¾ full and bake for 15 minutes or until a tester comes out clean.

In a saucepan, heat the sugar and lemon juice until sugar dissolves. Carefully pour spoonfuls of syrup over the hot cupcakes as they come out of the oven. Leave to cool.

Mix the confectioners sugar with a few drops of lemon juice (add a little at a time) until you have a slightly runny icing.

Drizzle the icing over cooled cupcakes and garnish with zest.

Recipe reprinted with permission of Anina’s Recipes. To see more recipes, please click here.