lemon diva cupcakes

How To Make lemon diva cupcakes

• 1

  Preheat the oven to 180C (160C fan-forced). Line a 12-hole medium muffi n pan (1/3 cup capacity) with paper cases. Using electric beaters, beat the butter, sugar and vanilla extract until light and creamy. Mix through the lemon zest.
• 2

  Add the eggs one at a time, beating well a er each egg. Gently fold through the flour and milk in two alternate batches. Divide the mixture evenly among the paper cases.
• 3

  Bake for about 20 minutes, or until golden brown and springy when touched. Remove from the oven and transfer to a wire rack to cool completely before decorating.
• 4

  To make the icing, use electric beaters to beat the butter until light and creamy. Add the icing sugar a little at a time, beating constantly. Add half the lemon juice and beat until well combined. Add the remaining lemon juice a little at a time, and tint with food colouring if you like. Using a 1 cm fluted nozzle, pipe the icing onto the cooled cupcakes. Decorate!!
• 5

  Note: To make Lime Sublime cupcakes, substitute the zest of 6 limes in the cake batter and 2 tbs of lime juice in the icing. For Clockwork Orange cupcakes, try using the zest of 2 oranges in the batter and 2 tbs of orange juice in the icing.
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