Lemon and vanilla cupcakes
|1 cup||butter — softened|
|1 cup||milk — cold|
|4||eggs — large|
|2 tsp||vanilla — essence or seeds|
|4 tsp||Robertson's baking powder|
|lemon — zest only|
|lemon — juice only|
|2 cup||icing sugar|
|lemon — zest only, to garnish|
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.