Cupcakes

1. • 220g all-purpose flour

   • 200g granulated sugar

   • 2 teaspoons baking powder

   • 1/2 teaspoon salt

   • 113g unsalted butter, room temperature

   • 2 large eggs

   • 2 teaspoons lemon zest

   • 3 tablespoons lemon juice

   • 240ml whole milk

Frosting

1. • 113g unsalted butter, room temperature

   • 450g powdered sugar

   • 2 teaspoons lemon zest

   • 3 tablespoons lemon juice

   • 2-3 tablespoons whole milk

1. Preheat oven to 175°C and line a cupcake pan with paper liners.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Add in the butter and beat with an electric mixer until the mixture resembles fine crumbs.

4. Beat in the eggs one at a time, then add in the lemon zest and juice and beat until fully combined.

5. Gradually add the milk and mix until just combined.

6. Fill each cupcake liner about 2/3 full and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

7. For the frosting, beat the butter in a large bowl with an electric mixer until light and fluffy.

8. Gradually add in the powdered sugar and continue to beat until fully combined.

9. Add in the lemon zest and juice and mix until fully combined.

10. Gradually add in the milk, a tablespoon at a time, and beat until the desired consistency is reached.

11. Once the cupcakes have cooled, pipe the frosting onto each cupcake using a piping bag and decorate as desired.