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.