Vanilla Cupcakes with Butter Icing

Another summer has come…schools have closed for another fun filled vacation….but it might not be an exciting vacation for kids who stay back here. Our family was one of those. My brother’s kids had come down for a sleepover last week. Initially they were excited but then they started getting bored with the normal monotonous routine games &cartoons. The day light heat was unbearable for some outdoor activities. So then thought, why not get them involved in some cooking??That thought got them excited as well. Undisputedly yelled out one name (which normally never happens)….Cupcake!!!!!

Ingredients

For Cupcakes

100 grams unsalted butter, room temperature

1 ½ cups all purpose flour

125 grams granulated white sugar

3 large eggs

1 teaspoon vanilla essence

Zest of 1 large lemon

1 ½ teaspoon baking powder

¼ teaspoon salt

¼ cup milk

For butter cream frosting

2 cups icing sugar, sifted

½ cup unsalted butter, room temperature

1 teaspoon vanilla essence

2 tablespoon milk  

Food colour (not a must)

Method

For Cupcakes

• Preheat oven to 180 degree celsius.
• Sift flour, baking powder and salt and keep aside
• Using a mixer, beat butter and sugar in a bowl until light and fluffy.
• Add the eggs one at a time beating well after each addition.
• Add lemon zest to the above mixture.
• Reduce the speed of the mixer and alternately add flour mixture and milk.
• Line a muffin tray with paper liners.
• Evenly fill them with the batter and bake for about 15-20 minutes or until a toothpick inserted into a cupcake comes out clean.
• Once the cupcakes have completely cool down, frost with icing.

For butter icing

• Add vanilla essence to the butter and beat until smooth.
• Reduce the speed and gradually add icing sugar.
• Add milk and beat on high speed until frosting is light and fluffy.
• Mix with your choice of food colour if needed.
• Fill the frosting in a piping bag with nozzle of your choice and decorate your cupcakes.

*The butter icing can be stored in a refrigerator for up to 10 days.