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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.