Name: Vintage vanilla cupcakes with lemon curd buttercream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 servings
Cuisine: Bake
Ingredients: 125 g butter room temperature; 3/4 castor sugar; 2 tsp vanilla extract; 2 eggs; 1 1/2 flour cake; 1 1/2 tsp Robertson's baking powder; 1/4 tsp salt; 120 ml milk full cream; 250 g butter room temperature; 1/3 cream cheese full-fat, at room temperature; 3 lemon curd; 1 tsp vanilla paste; 600 g icing sugar; salt; Robertson's food colouring

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Ingredients (15)

CUPCAKES:

125 g	butter — room temperature
3/4	castor sugar
2 tsp	vanilla — extract
2	eggs
1 1/2	flour — cake
1 1/2 tsp	Robertson's baking powder
1/4 tsp	salt
120 ml	milk — full cream

Lemon curd Buttercream:

250 g	butter — room temperature
1/3	cream cheese — full-fat, at room temperature
3	lemon curd
1 tsp	vanilla — paste
600 g	icing sugar
	salt
	Robertson's food colouring

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Method:

Preheat the oven to 170º C. Line 2 x 12-hole muffin tins with cupcake liners. (The mixture is sufficient for 18 medium sized cupcakes)

For the cupcakes, place the butter, castor sugar and vanilla in a bowl and beat until light and fluffy. Add the eggs in one at a time, beating well between each addition.

Sift the flour, baking powder and salt together. Add the flour and milk to the egg mixture in alternate stages and beat until the flour is well incorporated and the batter is smooth.

Divide into the paper cases, filling each one two thirds of the way up.

Bake for 18-20 minutes. Cool completely before frosting.

For the buttercream, place the butter in large mixing bowl and beat until light. Add the cream cheese, lemon curd and vanilla and whisk to combine.

Sift in the icing sugar and salt and beat until the buttercream is light and fluffy.

Transfer the buttercream to a piping bag and pipe onto the cooled cupcakes.

Reprinted with the permission of Bibby’s Kitchen@36. To see more click here.

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