Ingredients - Cupcakes
500ml Cake Flour
250ml Castor Sugar
5ml Baking Powder
A Pinch of Salt
Zest of 2 Lemons
3 Extra Large Eggs
125 ml Double Cream Plain Yoghurt
5ml Vanilla Essence
3 Tea4Kidz Vanilla Custard Teabags
250ml Butter, melted and slightly cooled
Ingredients - Vanilla Buttercream
1 Cup (230g) Unsalted Butter, softened to room temperature
4 – 5 Cups Icing Sugar
60ml Cream
10ml Vanilla Essence
Method - Cupcakes
- Pre-heat oven to 180°C and line a muffin tin with cupcake holders
- Melt butter and steep 3 tea bags inside the hot butter, allow to cool, remove tea bags
- Sift the flour, castor sugar, baking powder and salt together twice. Add the lemon zest and mix through
- Beat the eggs, yoghurt and vanilla essence together. Add the butter in a thin stream while beating. Mix into the dry ingredients
- Divide the mixture between the cupcake holders and bake for 20 minutes. Leave to cool
Method - Cupcakes
- Pre-heat oven to 180°C and line a muffin tin with cupcake holders
- Add 4 ½ cups icing sugar, the heavy cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes
- Add up to 1/2 cup more icing sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet
Decorate with FUN-fetti sprinkles and enjoy!
Serves 12
