Mum might like these for Mother’s Day. They can be frozen without the frosting.
Ingredients
125 g | Butter, softened |
1 cup | Caster sugar |
1 Tbsp | Lemon, rind finely grated (about 1 Tbsp) (Main) |
2 | Large eggs, room-temperature |
1 ½ cups | Self-raising flour |
½ cup | Yoghurt |
3 Tbsp | Milk |
Vanilla frosting
75 g | Butter |
75 g | Vegetable shortening, e.g. Kremelta |
3 cups | Icing sugar, sifted (Main) |
1 ½ tsp | Vanilla essence |
2 ½ Tbsp | Water |
Directions
- Preheat the oven to 180°C. Line a 12-hole cupcake or muffin pan with paper cases.
- Beat the butter and caster sugar in a large bowl — preferably with an electric beater — until pale and creamy. Add the eggs one at a time beating well after each addition. Add the flour and stir to combine. Pour in the yoghurt and milk. Mix well.
- Using a dessertspoon, divide the mixture evenly between the paper cases. Bake for about 20 minutes or until a skewer inserted in the centre comes out clean. Cool the cupcakes a little then remove to a wire rack. Cool completely.
- Spread or pipe the vanilla frosting (recipe follows) on each and decorate with coloured sugar and/or sprinkles or finely grated lemon rind.
- To make the icing, combine the butter and shortening in a large mixing bowl. Beat until smooth. Add 1 1/2 cups of icing sugar and mix until smooth. Pour in the vanilla essence and 1 tablespoon of the water. Beat well then mix in the remaining icing sugar until smooth. Add the remaining water if needed and mix until a piping consistency is reached. Pipe or swirl the frosting onto the cupcakes.