Lemony Easter Cupcakes
TOTAL TIME: 1 HOUR 25 MINUTES
3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk
2 ½ tablespoons fresh lemon juice
Lemon Cream Icing
2 cups chilled heavy cream
¾ cup icing sugar
1 ½ tablespoons fresh lemon juice
Easter eggs for decoration
Preheat oven to 190ºC. Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl.
In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Add a third of the flour mixture into the butter
mixture and beat gently. Add half of the remaining flour mixture with half the milk and half the lemon juice and beat gently. Add the remaining flour mixture, milk and lemon juice and beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter ¾ full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the icing sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes and decorate with Easter eggs.