Lemon Vanilla Cupcakes & Quick Creamy Icing

Ingredients

• 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
• 2 tbsp softened butter
• 2 ¹⁄₂ cups icing sugar
• 1 egg
• 1 tsp vanilla extract
• 2 tbsp light cream

Preparation

1. Preheat oven to 350° F (180° C). Line muffin pan with paper cups and set aside.
2. 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.
3. Alternately mix in dry ingredients and milk. Spoon batter into cups.
4. Bake until cupcakes spring back when gently pressed in the centre, approximately 18 minutes. Cool before icing.
5. To make icing, cream butter with icing sugar. Beat in egg and vanilla, and cream until easy to spread.