Lemon Swirl Cupcakes

Preparation:
10 mins
Servers:
50
Cooking:
12 mins
Difficulty:
Easy

Ingredients

  • 230g caster sugar
  • 120g butter, melted & cooled
  • 2 eggs
  • 2 teaspoons Taylor & Colledge Vanilla Bean Extract
  • 1/2 teaspoon salt
  • 320g self raising flour
  • 250mL milk
  • 1 teaspoon Taylor & Colledge Lemon Extract Paste
  • Yellow food colour
  • FROSTING
  • 80g butter
  • 1/4 teaspoon salt
  • 1 teaspoon Taylor & Colledge Vanilla Bean Extract
  • 500g icing sugar
  • 2-3 tablespoons milk
  • 1/2 teaspoon Taylor & Colledge Lemon Extract Paste
  • Yellow food colour

Method

Step 1
Preheat oven to 180C. Line the holes of 50 mini muffin cups with papers.
Step 2
Mix sugar and butter until combined. Add eggs, Vanilla Bean Extract and salt and mix well.
Step 3
Add flour and milk, mix on low for 30 seconds until combined, then beat on medium high for 2 minutes.
Step 4
Divide mixture evenly into 2 bowls. Add Lemon Extract Paste and a few drops of yellow colour to one bowl and mix well.
Step 5
Place one spoonful of vanilla mixture in each muffin cup, then place a spoonful of lemon mixture on top. Use a skewer or knife to swirl the mixture, then bake for 20-25 minutes. Cakes are ready when the top feels springy and bounces back into place.
Step 6
Allow to cook on a wire rack.
Step 7
To make the icing, beat the butter in the bowl of an electric mixer until smooth. Add salt and Vanilla Bean Extract. Gradually add the icing sugar and beat well. Add a little milk to make icing light and fluffy.
Step 8
Divide the icing in half and mix the Lemon Extract Paste and a few drops yellow food colour through one half.
Step 9
Alternating between the yellow and white icing, spoon the icing into a piping bag. Pipe icing on top of the cooled cakes.