Lemon Cupcakes

Idea gallery #1137
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Lemon Cupcakes
Ingredients and Supplies
  • 6 tablespoons usalted butter, melted
  • 2/3 cup Superfine Caster sugar
  • 1/2 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon emulsion
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Preheat oven to 350. In a medium bowl, mix together butter, sugar, buttermilk, egg, vanilla and lemon. In another bowl, mix together flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until smooth. Divide the batter equally between 10 baking cup-lined muffin cups. Bake 18-20 or until a toothpick comes out clean. Ice with your favorite buttercream.
Sugar-Caster Superfine Cane
Sugar-Caster Superfine Cane
IT-10320
Unit: 1 lb. bag
Madagascar Vanilla Extract
Madagascar Vanilla Extract
42-174
Unit: 4 fl. oz. jar
Lemon Bakery Emulsion
Lemon Bakery Emulsion
L-0758
Unit: 4 fl. oz. jar