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Zesty lemon cupcakes
Remiscent of nostalgic Lemon Cream biscuits by Bakers!

Zesty lemon cupcakes

Makes: 10-12

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted
1/4 cup plain double cream yoghurt
Zest of 1 lemon
3 tbsp lemon juice

Lemon buttercream:
160g butter, softened
240g icing sugar, sifted
Zest of 1 lemon
2-3 tbsp lemon juice, or more to taste

Directions

Preheat the oven to 180°C and line a standard muffin tray with paper liners.

Whisk the eggs until foamy, then whisk in the cooled melted butter, yoghurt, lemon zest and juice until combined. Add the cake mix and whisk to form a smooth batter.

Divide the batter between the cupcake liners and bake for about 20 minutes or until cooked when tested with a skewer. Allow to cool completely before icing.

To prepare the icing, cream the butter with an electric hand mixer for 1 minute on high until creamy and light in colour. Add the sifted icing sugar, lemon zest and juice and beat to form a smooth icing. Add a little more lemon juice for a stronger flavour.

Transfer the icing to a piping bag fitted with a star tip and pipe swirls on top of the cupcakes. Decorate with fresh lemon zest or small wedges of fresh lemon if you like.

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g unsalted butter, melted
1/4 cup plain double cream yoghurt
Zest of 1 lemon
3 tbsp lemon juice

Lemon buttercream:
160g butter, softened
240g icing sugar, sifted
Zest of 1 lemon
2-3 tbsp lemon juice, or more to taste

Directions

Preheat the oven to 180°C and line a standard muffin tray with paper liners.

Whisk the eggs until foamy, then whisk in the cooled melted butter, yoghurt, lemon zest and juice until combined. Add the cake mix and whisk to form a smooth batter.

Divide the batter between the cupcake liners and bake for about 20 minutes or until cooked when tested with a skewer. Allow to cool completely before icing.

To prepare the icing, cream the butter with an electric hand mixer for 1 minute on high until creamy and light in colour. Add the sifted icing sugar, lemon zest and juice and beat to form a smooth icing. Add a little more lemon juice for a stronger flavour.

Transfer the icing to a piping bag fitted with a star tip and pipe swirls on top of the cupcakes. Decorate with fresh lemon zest or small wedges of fresh lemon if you like.

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