Regardless of whether you've always loved to prepare or you've picked up it like a spare time activity throughout quarantine, we would venture a guess which you simply are watching for new recipes to tryout. Afterall, getting creative at the kitchen is an excellent and fulfilling way to spend time.

We've assembled most of the very most loved, highest rated Vanilla cupcakes with lemon icing in our site. It is the finest of the Very Best!

We have rounded up the most useful recipes ever. They truly are our most loved, rated and commented 5-star recipes from our huge group, all in one area. The programs, mains, desserts and are ensured yummy!

Ingredients

125g butter, softened
155g (3/4 cup) caster sugar
3 eggs
1 teaspoon vanilla essence
100g (1 cup) almond meal
200g (1 1/3 cups) self-raising flour
80ml (1/3 cup) milk
195g (1 1/4 cups) pure icing sugar
1-1 1/2 tablespoons fresh lemon juice
2-3 drops yellow liquid food colouring

Method

Step 1 Preheat oven to 200°C. Line twelve 80ml (1/3-cup) capacity muffin pans with paper cases.
Step 2 Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the vanilla and beat until combined.
Step 3 Use a large metal spoon to fold in the almond meal, flour and milk, alternately, until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool completely.
Step 4 Sift icing sugar into a medium bowl. Gradually add the lemon juice, stirring with a wooden spoon until a smooth paste forms. Add the food colouring and stir until well combined. Spread icing evenly over cupcakes. Set aside for 10 minutes to set.

Vanilla cupcakes with lemon icing

How to make Vanilla cupcakes with lemon icing

Ingredients

Method