Lemon vanilla cupcakes

Lemon vanilla cupcakes

Difficulty
Medium
Preparation
25 mins
Cooking time
25 mins
Servings
12
1¼ cups

sifted self-raising flour

125 grams

unsalted butter at room temperature

4

60 gram eggs (separate egg from yolk)

1⅓ cups

sifted powdered sugar

1 tsp

vanilla extract

1 tsp

lemon zest

1 tbsp

lemon juice

½ cup

a2 Milk Full cream at room temperature

½ tsp

bi-carb soda

Icing
30 grams

soft cream cheese

30 grams

unsalted butter at room temperature

2 cups

sifted powdered sugar

½ tsp

vanilla extract

1 tsp

lemon juice

Food colouring drops to your colour of choice 

Sugar Bark
Half a cup

caster sugar in a pot with ¼ cup of water

Bring to the boil to create a syrup

Reduce until syrup turns to caramel

When bubbles subside and caramel is golden remove from heat; pour caramel on baking paper spreading it thinly across the paper with the back of a spoon

Leave to cool for 20-30 minutes

Once set, lift bark from paper and place on top of the cupcake icing to decorate

  1. Cupcakes
  2. Beat butter, powdered sugar, vanilla and lemon zest until fluffy
  3. Add egg yolks to the mixture (one at a time)
  4. Add flour and a2 MilkTM alternately until all used
  5. Add lemon juice and mix ingredients together
  6. Beat egg whites and add them to the mixture
  7. Place mixture into cupcake paper forms and place into baking tin
  8. Place baking tin into a pre heated oven at 160° C with a fan setting and bake for 17 minutes.
  9. Remove from oven and let cool
  10. Icing
  11. Beat cream cheese and butter together until creamy
  12. Add sifted icing sugar
  13. Add lemon Juice and vanilla extract
  14. Once all combined add the food colouring
  15. Pipe the icing mixture on top of cold cupcakes
  16. Notes
  17. Slowly fold beaten egg whites into the cupcake mixture Do not overmix cupcake ingredients

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