Lemon and vanilla cupcakes

24 servings Prep: 15 mins, Cooking: 15 mins
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A ‘fool proof’ recipe for fluffy cupcakes, perfect for parties or 'bake sale' day at school.

By Food24 September 22 2014
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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 Robertson's 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
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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.



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