Lemon Cupcakes

I decided for my New Year Eve late afternoon tea that i will make my own lemon cupcakes, something new for me do and to share with my friends. Unfortunately, due to festive bonanza in the supermarket, i could not get hold of whipping cream to make my own frosting. So at the end, i bought a can of whipped cream, which i guess worked well, and gave me more time to entertain my guests.

Ingredients:

Vanilla Cupcakes

1/2 cup (113 grams) Butter, room temperature

2/3 cup (130 grams) Granulated Sugar

3 large Eggs

1 tspn pure vanilla extract

1 tspn Lemon juice

Zest of 1 large Lemon (outer yellow skin)

1 1/2 cups (195 grams) Plain flour

1 1/2 tspns Baking powder

1/4 tspn Salt

1/4 cup (60 ml) Milk

Whipped Cream Frosting

1 cup (240 ml)  Whipping Cream

1/2 tspn  Vanilla Extract

1 Tbspn (15 grams) Granulated White Sugar

Method:

Cake:

1) Preheat oven to 180C and line 12 muffin cups with paper liners.

2) In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract, lemon juice and lemon zest. 

3) In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

4) Fill the muffin cups with batter. Bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. 

Frosting:

5) In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 

6) Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. 

7) When chilled, beat the mixture until stiff peaks form. Spread frosting on each cupcake with a knife or spatula, or if you want to pipe the frosting

Happy Baking!