Lemon-scented Cupcakes with Vanilla Bean Frosting

Lemon-scented Cupcakes with Vanilla Bean Frosting

Ingredients

  • 1½ cups plain flour
  • ¾ cup caster sugar
  • 1 teaspoon baking powder
  • 1 tablespoon finely grated lemon zest
  • ½ cup milk
  • 2 eggs
  • 130 grams butter, melted
  • Frosting:
  • 150 grams soft butter
  • 1 teaspoon vanilla bean paste
  • 2 cups icing sugar
These citrusy treats are the icing on the picnic cake – serve with hot coffee and enjoy!
  1. Pre-heat the oven to 175°C and line a muffin tray with cupcake papers.
  2. Frosting: Beat the butter until creamy then add the vanilla and beat in the icing sugar half a cup at a time, until fluffy (add a tablespoon of hot water if the mixture is too stiff).
  3. In a large bowl combine all the ingredients and, using an electric beater, beat on a low speed for 1 minute. Increase the speed to medium high and beat for a further 2-3 minutes or until fluffy and pale. Spoon evenly into the cupcake papers and bake for 12-15 minutes or until puffed and the tops bounce back when lightly pressed. Allow to cool completely before decorating with swirls of frosting, edible flowers and crushed raspberries.
  4. Makes 12

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