original recipe from here - thanks to Lana of Lanalou who takes the most gorgeous photos of her once a month recipe (sweet treats) and blogs about it - i make these cupcakes often and use them for all the party cupcakes i make :) I have changed and tweaked the recipe to suit my family - as we are wheat free and love to use real vanilla from the pod. Ofcourse you can use vanilla essence if you don't have vanilla pods or leave it out if you prefer.
Cupcakes with lemon zest
100g butter
⅔ cup sugar (i use brown organic sugar)
1 cup wheat-free flour (you can use regular wheat self raising flour too just leave out the baking powder below )
⅔ cup sugar (i use brown organic sugar)
1 cup wheat-free flour (you can use regular wheat self raising flour too just leave out the baking powder below )
1 heaped teaspoon baking powder
6 tbsp milk
2 large eggs
pinch salt
1 vanilla pod - seeds scraped out in mixture
1 tbsp grated lemon zest
Mix all ingredients together starting with the butter and sugar - slowly add the rest once the butter and sugar are nicely mixed together, beat well
Pour the mixture into cupcake cases
Bake for 15 - 20 minutes or until golden brown at 180°C
Makes ± 12 cupcakes depending on what size cupcake cases you use
6 tbsp milk
2 large eggs
pinch salt
1 vanilla pod - seeds scraped out in mixture
1 tbsp grated lemon zest
Mix all ingredients together starting with the butter and sugar - slowly add the rest once the butter and sugar are nicely mixed together, beat well
Pour the mixture into cupcake cases
Bake for 15 - 20 minutes or until golden brown at 180°C
Makes ± 12 cupcakes depending on what size cupcake cases you use
