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Lemon Vanilla Cupcake with Strawberry

Zesty lemon-y cupcake that is perfect to go with a cup of afternoon tea.


Serving Size24 pax
Preparation Time20 min
Cooking Time20 min

Ingredients

Ingredients A (Cupcake)
400g

Premix flour

245g

IDEAL® Full Cream Evaporated Milk

3 nos

Eggs

70g

Vegetable oil

80g

Water

1 tsp

Vanilla essence

Lemon zest

Ingredients B (Icing)
180g

Butter, soften

500g

Icing sugar

120g

IDEAL® Full Cream Evaporated Milk

1 and half tsp

Vanilla essence

Strawberry, cubed

Instruction

Step 1

Combine ingredients A and mix well. Fill up the cupcake liners with batter.

Step 2

Preheat the oven to 180˚C and bake for 20 minutes. Check for doneness by inserting a toothpick in the middle of cupcake. If toothpick comes out clean, the cupcake is done. Allow the cupcakes to cool for a while.

Step 3

To prepare the icing, beat the butter and icing sugar until fluffy. Mix in IDEAL® Full Cream Evaporated Milk and vanilla essence until well combined.

Step 4

Pipe the icing on the cupcakes and decorate with strawberry.