Lemon Zest Cupcakes With Vanilla Frosting |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe by Ingredients:
4 ounces butter |
1/2 cup sugar |
1/4 teaspoon salt |
4 1/2 ounces flour |
1 teaspoon baking powder |
zest of one lemon |
1/2 teaspoon vanilla extract |
3 eggs (separated) |
1/2 tablespoon lemon juice |
4 ounces butter, at room temperature |
1 1/2 cups icing sugar |
1/2 teaspoon vanilla extract |
1 tablespoon milk |
Directions:
1. Preheat oven to 170 C and prepare paper liners in muffin pan.
2. Cream butter and 1/4 cup sugar till fluffy. Add in the 3 egg yolks, one at a time. Mixing on low speed till combined.
3. Mix in flour, baking powder and salt till combined.
4. Add in lemon and vanilla extract.
5. In a clean, dry mixing bowl, beat egg whites, remaining 1/4 cup sugar and lemon juice with an electric mixer until stiff peaks form.
6. Add the beaten egg whites into the batter in 2 separate additions, each time folding gently with a spatula until just blended.
7. Fill up muffin liners till 2/3s full and bake in preheated oven for 15 minutes or a skewer inserted into the centre comes out clean.
8. Frosting.
9. Beat the icing sugar and butter together with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.
10. Turn the mixer down to slow speed. Combine the milk and vanilla extract in a separate bowl, then add to the butter mixture.
11. Once all the milk has been incorporated, turn the mixer up to high speed.
12. Beat until the frosting is light and fluffy, at least 3 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.
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