LEMON CUPCAKES

I made these for work to celebrate my birthday. It's a good alternative if you don't want something that is too sweet. I can't really explain why but I just love the sight of the lemon zest in the frosting. Makes about 12 cupcakes

Ingredients for cupcakes:

• 120 grams soft unsalted butter
• 145 grams white granulated sugar
• 185 self rasing flour
• 125 dl milk
• 2 tablespoons of vanilla extract
• 2 eggs
• zest of one small lemon

Steps:

• Preheat oven to 180 C
• mix with blender at low speed the butter, sugar, flour, milk, extract, zest and eggs for about 2 minutes
• mix for another 2 minutes at maximum speed
• put the paper liners in the muffin tin (12)
• distribute the mixture and bake the cakes for about 20 minutes
• let them cool off before you cover them with frosting

Ingredients buttercream frosting:

• 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
• 1/2 cup (113 grams) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk or light cream
• zestg of 1 big lemon

Steps:

• Cream the butter until smooth and well blended
• Add vanilla extract
• With the mixer on low speed, gradually beat in the sugar
• Add milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes)
• Add a little more milk or sugar, if needed
• Mix in the zest

Once the cupcakes have cooled off you can cover them with frosting, it's best to use a piping bag as you can make pretty swirls with them.