Lemon Vanilla Cupcakes:
Makes 12 cupcakes:
1/2 cup (120 grams) butter, room temperature
Note: I do not use unsalted butter, whenever I bake. but you can of course use unsalted butter if you prefere. (Just add 1/4 tsp of salt to the recipe)
3/4 cup (135 grams) white granulated sugar
Seeds from 1 vanilla bean
Zest from 1 large lemon
1 1/2 cup (200 grams) all purpose flour
2 tsp baking powder
1/4 cup (60 ml) milk or cream, room temperature
12 cup muffin pan
12 cupcake paper cases
Preheat oven to 350 F (175 C) Do not use the fan.
Step 1: In a bowl, mix together flour and baking powder with a whisk and set aside.
Step 2: Cream the following: butter, white sugar, eggs, vanilla seeds and the lemon zest. Using your hand or kitchen mixer. Cream until well combined. Scrape down the sides of the bowl when needed.
Step 3: Sift in half of the flour mixture and mix just until combined. Then add the milk and give the batter a quick mix before adding the last part of the flour mixture. Give the batter a final mix until it is smooth.
Step 4: Fill the cupcake paper cases 3/4 full with the lemon vanilla batter and bake the cupcakes in the middel of the oven for about 20-25 minutes. Remember to check with a cake tester/toothpick to see if the cupcakes are done.
Step 5: Transfer the cupcakes from the pan to a cooling rack and let them cool comepletely before frosting.
They are best freshly baked but can be stored in a airthight container for two days.