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Ingredients
Lemon Cupcake
- Anchor Unsalted Butter 175g
- Anchor Whipping Cream 75g
- LIN Caster Sugar 175g
- Whole Egg 3 nos
- Baker’s Choice All Purpose Flour 175g
- BWY Baking Powder 2 tsp
- Salt ¼ tsp
- Lemon Zest 1 nos
Cream Cheese Frosting
- Anchor Cream Cheese 500g
- Anchor Unsalted Butter 100g
- LIN Icing Sugar 160g
- Bakers 365 Vanilla Essence 25ml
How to Cook:
Lemon Cupcake
- Preheat oven at 170°C
- Melt Anchor butter and transfer into a mixing bowl with paddle attachment. Add in sugar and beat at medium speed until smooth and shiny (not fluffy)
- Turn mixer to low speed, then add in eggs, one at a time
- Sift flour, baking powder and salt together, add into the mixture to mix well
- Lastly, add in Anchor Whipping Cream lemon zest. Miz well
- Fill the batter in 5cm diameter cupcake liner to 80% of the height
- Bake for 18-20 mins or until a toothpick inserted in center comes out clean
- Set aside to cool down at room temperature
Cream Cheese Frosting
- Thaw Anchor Cream Cheese at room temperature for at least 30mins for it to soften
- In a mixing bowl with paddle attachment, beat Anchor Cream Cheese with icing sugar until smooth (no lumps)
- Add in softened Anchor Butter and vanilla essence and beat for about 5mins
Using a piping bag with star piping tip, pipe the frosting onto the cupcake. Decorate as desire
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