INGREDIENTS
CUPCAKES
- 10 tablespoons (11/4 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 3 tablespoons self-rising flour
- 2 tablespoons whole milk
FROSTING
- 7 tablespoons unsalted butter, room temperature
- 2 cups powdered sugar
- 4 teaspoons fresh orange juice
- 4 teaspoons fresh lemon juice
FOR CUPCAKES:
- Preheat oven to 350°F. Line 8 standard (1/3-cup) muffin cups with paper liners. Using electric mixer, beat butter and sugar in medium bowl until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix in flour, then milk. Divide batter among prepared cups (about 1/3 cup for each). Bake until golden brown and tester inserted into center comes out clean, about 23 minutes. Transfer cupcakes to rack and cool completely.
FOR FROSTING:
- Using electric mixer, beat butter and sugar in another medium bowl until smooth. Beat in orange juice and lemon juice. Spread frosting over cupcakes.
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