Lemon Vanilla Cupcakes & Quick Creamy Icing
Cupcakes are still all the rage. Pretty amazing, seeing as they’ve been around since the 1700s! This classic recipe is a staple you’ll make time and time again. Kiddie parties, beautiful sweet buffets, you’ve got it covered.
Ingredients
CUPCAKES
1⁄2 cup butter
1 cup sugar
2 large eggs
2 tsp lemon zest, finely chopped
1 tsp vanilla extract
1 1⁄2 cups all-purpose flour
1 tsp baking powder
1 tsp Sea Salt, finely ground
1⁄2 cup low-fat milk
ICING
2 tbsp softened butter
2 1⁄2 cups icing sugar
1 egg
1 tsp vanilla extract
2 tbsp light cream
Preparation
- Preheat oven to 350° F (180° C). Line muffin pan with paper cups and set aside.
- In a large mixing bowl, cream butter and sugar. With an electric mixer, beat in eggs one at a time. Beat in lemon zest and vanilla extract. In a separate mixing bowl, using Piano Wire Whisk, whisk flour, Baking Powder, and salt.
- Alternately mix in dry ingredients and milk. Spoon batter into cups.
- Bake until cupcakes spring back when gently pressed in the centre, approximately 18 minutes. Cool before icing.
- To make icing, cream butter with icing sugar. Beat in egg and vanilla, and cream until easy to spread.
Nutritional Information
Per serving (1 cupcake): Calories 350, Fat 13 g (Saturated 8 g, Trans 0.4 g), Cholesterol 90 mg, Sodium 240 mg, Carbohydrate 57 g (Fibre 0 g, Sugars 44 g), Protein 4 g.