Lemon vanilla cupcakes

25 mins
Cooking time
25 mins
1¼ cups
sifted self-raising flour
125 grams
unsalted butter at room temperature
60 gram eggs (separate egg from yolk)
1⅓ cups
sifted icing sugar
1 tsp
vanilla extract
1 tsp
lemon zest
1 tbsp
lemon juice
½ cup
a2 Milk™ Full cream at room temperature
½ tsp
bi-carb soda
30 grams
soft cream cheese
30 grams
unsalted butter at room temperature
2 cups
sifted powdered sugar
½ tsp
vanilla extract
1 tsp
lemon juice
Food colouring drops to your colour of choice 
Sugar Bark
Half a cup
caster sugar in a pot with ¼ cup of water
Bring to the boil to create a syrup
Reduce until syrup turns to caramel
When bubbles subside and caramel is golden remove from heat; pour caramel on baking paper spreading it thinly across the paper with the back of a spoon
Leave to cool for 20-30 minutes
Once set, lift bark from paper and place on top of the cupcake icing to decorate
  1. Cupcakes
  2. Beat butter, powdered sugar, vanilla and lemon zest until fluffy
  3. Add egg yolks to the mixture (one at a time)
  4. Add flour and a2 Milk™ alternately until all used
  5. Add lemon juice and mix ingredients together
  6. Beat egg whites and add them to the mixture
  7. Place mixture into cupcake paper forms and place into baking tin
  8. Place baking tin into a pre heated oven at 160° C fan forced and bake for 17 minutes.
  9. Remove from oven and let cool
  10. Icing
  11. Beat cream cheese and butter together until creamy
  12. Add sifted icing sugar
  13. Add lemon juice and vanilla extract
  14. Once all combined add the food colouring
  15. Pipe the icing mixture on top of cold cupcakes
  16. Notes
  17. Slowly fold beaten egg whites into the cupcake mixture Do not overmix cupcake ingredients

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