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Ingredients
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Steps
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1
Preheat the oven to 325°F and line a 12 cup muffin tin with cupcake liners.
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2
Using a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium high speed for approx. 2 minutes or until light and fluffy.
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3
Scrape down the sides and add the egg and vanilla bean paste. Continue to beat on medium high for 1 minute or until fully combined.
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4
In a separate bowl, mix flour, baking powder and salt.
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5
Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
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6
Add milk, lemon juice and lemon zest and continue to mix until just combined. Do not overmix.
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7
Divide batter into the cupcake liners, filling until 2/3rds full.
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8
Bake for 15-20 minutes or until cooked through. They are done if a toothpick inserted in the middle comes out clean.
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9
Remove cupcakes to a wire rack and let cool completely before frosting.
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10
Bring your buttercream to room temperature, divide into 3 bowls and colour using your gel food colouring of choice.
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Play around with different piping tips to create various designs. Plate and enjoy!
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