Friday, May 7, 2010

Vanilla Cupcakes with Lemon Icing

Photography by Chris Court

1/2 cup butter, softened
3/4 cup sugar
3 eggs
1 tsp vanilla extract
1 cup almond meal
1 1/3 cups self-raising flour
1/3 cup milk
1 1/4 cups icing sugar
1-1 1/2 Tblsp fresh lemon juice
2-3 drops yellow liquid food coloring (optional)

Preheat oven to 400°F. Line twelve 1/3 cup capacity muffin pans with paper baking cups.

Use an electric beater to beat together the butter & sugar in a medium bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the vanilla & beat until combined.

Use a large metal spoon to fold in the almond meal, flour & milk, alternately, until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a toothpick 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 coloring & stir until well combined. Spread icing evenly over cupcakes. Set aside for 10 minutes to set.

Makes 12 cupcakes.

Source
Good Taste - February 2005, Page 59
Recipe by Kerrie Sun

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