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Vanilla and Lemon Mini Cupcakes
Vanilla and Lemon Mini Cupcakes - perfect with a hot cup of tea.
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings:
24
Course:
Dessert
Cuisine:
International
Ingredients
For the vanilla cupcakes
- 1 ½ cups flour 190 gms
- 1 tsp baking powder
- ¼ tsp salt sea salt
- ½ cup butter at room temperature, unsalted, 115 gms
- 1 cup brown sugar 125 gms plus 2 tbsp packed
- 2 egg at room temperature
- 1 tsp vanilla
- ½ cup buttermilk 120 ml
- 2 tbsp milk
For the lemon icing
- 125 gms butter 4.4 oz
- 225 gms icing sugar 8 oz
- lemon essence to taste
- yellow food coloring optional – I did not use any as my lemon essence was already coloured
- lemon zest, to decorate
Instructions
To make the cupcakes
To make the lemon icing
To assemble the cupcakes
Notes
- If needed, you can store the remaining buttercream in an air tight container and keep it in the fridge for up to 10 days or in the freezer for up to a few months. Just let it thaw/bring it back to room temperature and re whip it on a low setting before using it.