Lemon Cupcake with Cream Cheese Frosting

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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

1. Preheat oven at 170°C
2. 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)
3. Turn mixer to low speed, then add in eggs, one at a time
4. Sift flour, baking powder and salt together, add into the mixture to mix well
5. Lastly, add in Anchor Whipping Cream lemon zest. Miz well
6. Fill the batter in 5cm diameter cupcake liner to 80% of the height
7. Bake for 18-20 mins or until a toothpick inserted in center comes out clean
8. Set aside to cool down at room temperature

Cream Cheese Frosting

1. Thaw Anchor Cream Cheese at room temperature for at least 30mins for it to soften
2. In a mixing bowl with paddle attachment, beat Anchor Cream Cheese with icing sugar until smooth (no lumps)
3. 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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