Lemon vanilla cupcakes

Preparation: 25 mins

Difficulty: Medium

Cooking time: 25 mins

Serving: 12

Ingredients

Cupcakes 

• 1¼ cups of sifted self-raising flour
• 125 grams of unsalted butter at room temperature
• 4 x 60 gram eggs (separate egg from yolk)
• 1⅓ cups of 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 of bi-carb soda

Icing

• 30 grams of soft cream cheese
• 30 grams of unsalted butter at room temperature
• 2 cups of sifted powdered sugar
• ½ tsp of vanilla extract
• 1 tsp of lemon juice
• Food colouring drops to your colour of choice 

Directions

Cupcakes                             

• Beat butter, powdered sugar, vanilla and lemon zest until fluffy
• Add egg yolks to the mixture (one at a time)
• Add flour and a2 Milk^TM alternately until all used
• Add lemon juice and mix ingredients together
• Beat egg whites and add them to the mixture
• Place mixture into cupcake paper forms and place into baking tin
• Place baking tin into a pre heated oven at 160° C with a fan setting and bake for 17 minutes.
• Remove from oven and let cool

Icing

• Beat cream cheese and butter together until creamy
• Add sifted icing sugar
• Add lemon Juice and vanilla extract
• Once all combined add the food colouring
• Pipe the icing mixture on top of cold cupcakes

Sugar Bark

• Half a cup of 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

Notes

Slowly fold beaten egg whites into the cupcake mixture

Do not overmix cupcake ingredients