Punyalah panjang nyer nama resepi walhal simple jer resepi kan, yang biasa-biasa jer letak buttercream bagi penyeri. Nih pun utk anak kawan kat opis untuk birthday dier. Hiasan pun tak canggih sebab den baru jer belajar hal ehwal buat buttercream dan guna piping bag ni, masih kerastangan laei lerr..
Recipe was adapted from Joyof Baking website. The recipe is not too sweet to complement the sweetness of the buttercream frosting.
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk
Enough Buttercream Frosting to frost.
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool