| 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 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 ½ batch of Italian Meringue Buttercream. |
| 2. |
Pipe as desired. |
|
