Lemon Cupcakes – SCS Dairy

Lemon Cupcakes

Servings: 12

I love combining fruits with my cakes and cupcakes. I think they add an extra bit of spice and love to an otherwise nice dessert. And these lemon cupcakes are perfect for hosting a relaxing afternoon with iced drinks and friends.

INGREDIENTS:

160g	SCS Unsalted Butter (softened)
160g	Sunshine Self-Raising Flour (sifted)
160g	SIS Caster Sugar
1/2 tsp	Salt
2	Eggs
1 tsp	Baking Powder
1 tsp	Vanilla
4 tbsps	Fresh Milk
1	Zest of a Lemon
1 tbsp	Lemon Juice

1.	Preheat the oven to 175℃.
2.	With an electric mixer, cream butter and sugar until pale and fluffy.
3.	Incorporate the eggs (one at a time) and vanilla extract; mix until incorporated.
4.	Fold in the flour, baking powder, milk, lemon zest and lemon juice until just combined.
5.	Bake in a lined muffin tin for about 18 minutes.
Frosting
1.	Combine 1/3 cup of lemon curd with 1/2 batch of Italian Meringue Buttercream.
2.	Pipe as desired.

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