Preheat the oven to 175°C.
Line 12 regular muffin tins with paper liners.
In a medium bowl, combine the dry ingredients by sifting the cake flour, baking powder and salt.
In a separate large bowl, mix the wet ingredients - butter and oil, then add in the sugar.
Beat in the eggs in sequence and continue until combined.
Put together the vanilla and lemon zest and mix it over the large bowl.
Add the flour mixture and milk in an alternating manner, (do it with the four mixture being the start and finishing)
Gently pour the batter into each cupcake liner about 2/3 full.
Bake for about 22 minutes or up until a toothpick placed in the centre comes out clean.
Cool the cupcakes in the tin for 15 minutes before taking them out, also letting them completely cool before assembling.
With a stand mixer, whisk together butter and sugar until light and fluffy.
Put together the lemon extract and salt, mixing it into the bowl until combined.
Beat in the cream until fluffy.
On top of each cupcake, cut a circle with a paring knife that’s 1-inch in diameter. Do away with the cut piece, and replace the top, filling it with 1-2 tsp. lemon curd.
2. Finally, swirl the frosting with a piping bag fitted with a large round tip (such as Wilton 1M or 2D) on top of the 12 cupcakes.
Although lemon extract can make an intensified lemon flavour, you may also use lemon zest for the frosting.
To reduce the strong flavour of the lemon curd in the filling, choose a simple vanilla extract instead of the lemon extract.
It is safe to store the cupcakes in an airtight container at room temperature for 48 hours. It’s advisable to refrigerate or freeze them thereafter.
Ingredients
Directions
Preheat the oven to 175°C.
Line 12 regular muffin tins with paper liners.
In a medium bowl, combine the dry ingredients by sifting the cake flour, baking powder and salt.
In a separate large bowl, mix the wet ingredients - butter and oil, then add in the sugar.
Beat in the eggs in sequence and continue until combined.
Put together the vanilla and lemon zest and mix it over the large bowl.
Add the flour mixture and milk in an alternating manner, (do it with the four mixture being the start and finishing)
Gently pour the batter into each cupcake liner about 2/3 full.
Bake for about 22 minutes or up until a toothpick placed in the centre comes out clean.
Cool the cupcakes in the tin for 15 minutes before taking them out, also letting them completely cool before assembling.
With a stand mixer, whisk together butter and sugar until light and fluffy.
Put together the lemon extract and salt, mixing it into the bowl until combined.
Beat in the cream until fluffy.
On top of each cupcake, cut a circle with a paring knife that’s 1-inch in diameter. Do away with the cut piece, and replace the top, filling it with 1-2 tsp. lemon curd.
2. Finally, swirl the frosting with a piping bag fitted with a large round tip (such as Wilton 1M or 2D) on top of the 12 cupcakes.
Although lemon extract can make an intensified lemon flavour, you may also use lemon zest for the frosting.
To reduce the strong flavour of the lemon curd in the filling, choose a simple vanilla extract instead of the lemon extract.
It is safe to store the cupcakes in an airtight container at room temperature for 48 hours. It’s advisable to refrigerate or freeze them thereafter.
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