Vanilla Cupcakes With Lemon Icing

Celebrate RSPCA Cupcake Day with these little vanilla & lemon beauties.

The ingredient of Vanilla Cupcakes With Lemon Icing

• 125g butter softened
• 155g 3 4 cup caster sugar
• 3 eggs
• 1 teaspoon vanilla essence
• 100g 1 cup almond meal
• 200g 1 1 3 cups self raising flour
• 80ml 1 3 cup milk
• 195g 1 1 4 cups pure icing sugar
• 1 1 1 2 tablespoons fresh lemon juice
• 2 3 drops yellow liquid food colouring

The Instruction of vanilla cupcakes with lemon icing

• preheat oven to 200u00b0c line twelve 80ml 1 3 cup capacity muffin pans with paper cases
• use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy add the eggs 1 at a time beating well after each addition until combined add the vanilla and beat until combined
• use a large metal spoon to fold in the almond meal flour and milk alternately until just combined spoon mixture evenly among prepared pans bake in preheated oven for 18 20 minutes or until a skewer inserted into the centres comes out clean remove from oven transfer to a wire rack to cool completely
• sift icing sugar into a medium bowl gradually add the lemon juice stirring with a wooden spoon until a smooth paste forms add the food colouring and stir until well combined spread icing evenly over cupcakes set aside for 10 minutes to set

Nutritions of Vanilla Cupcakes With Lemon Icing

calories: 328 386 calories
calories: 15 grams fat
calories: 6 grams saturated fat
calories: 42 grams carbohydrates
calories: 30 grams sugar
calories: n a
calories: 6 grams protein
calories: n a
calories: 202 12 milligrams sodium
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