Ingredients
- 115g unsalted butter, at room temperature
- 200g caster sugar
- 1 1/2 tsp vanilla extract
- 2 large eggs (at room temperature)
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tbsp lemon zest
- 120ml butter milk
- 60ml lemon juice
- Cupcake patties
Frosting and decorations
- 345g unsalted butter, softened to room temperature
- 650g icing sugar, sifted
- 80ml milk
- 2tsp vanilla extract
- Pinch of salt
- Pink food colouring in different tones
- Fresh raspberries to decorate
- Gold edible cake decorations
Method
- Preheat the oven to 170C fan forced.
- Place the cup cake patties into a large muffin tray and set aside.
- Combine the butter and caster sugar into the bowl of a KitchenAid stand mixer with the flat beater attached. Mix on medium speed until light and fluffy.
- Add the vanilla extract and one egg at a time, beating in-between until combined.
- Turn the mixer down low and slowly add the plain flour and baking powder until it is just combined. Be careful not to over mix.
- Add the lemon zest, juice and butter milk and slowly beat again until just combined.
- Spoon the batter into the patties, filling them a third of the way.
- Place in the oven to bake for 25 mins or until they are lightly golden, and a skewer comes out clean when tested.
- Remove from the oven and place on a cooling rack to cool down.
- To prepare the frosting, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start with then turn up to medium speed once the ingredients are combined.
- Add the vanilla and a pinch of salt.
- Slowly add in the milk, and if the frosting is too runny add a little more icing sugar.
- Divide the frosting between 3 bowls and add the food colouring to create three different tones of colour. Mix through until you are happy with the colours.
- Attach different large piping nozzles (1M, 8B, ATECO 849) to three piping bags, and fill each one with a frosting colour.
- Pip the cupcakes in a variety of different piping techniques (rose swirls, little roses and swirl lines)
- Finish off the decoration with fresh raspberries and edible gold cake decorations.
