INGREDIENTS:

MAKES 12 CUPCAKES

CUPCAKES:

• 120ML (1/2 cup) LIGHT OLIVE OIL
• 2 TSP VANILLA EXTRACT
• 2 FREE RANGE EGGS
• 120ML (1/2 cup) WHOLE MILK
• ZEST AND JUICE OF ONE LEMON
• 140G (1/2 cup) RAW CASTER SUGAR
• 180G NODO PLAIN FLOUR
• 1.5TSP BAKING POWDER
• 1/4TSP SALT
• FRESH RASPBERRIES TO DECORATE

METHOD:

1. PREHEAT OVEN TO 180C, FAN FORCED. LINE A CUPCAKE PAN WITH 12 PAPER LINERS. 
2. USING A MIXER (OR HAND BEATER) WHISK OIL AND SUGAR FOR 1 MINUTE.
3. ADD EGGS, LEMON ZEST AND VANILLA, WHISK UNTIL JUST COMBINED.
4. ADD DRY INGREDIENTS (FLOUR, BAKING POWDER AND SALT) FOLD UNTIL JUST COMBINED.
5. FOLD IN MILK AND LEMON JUICE, MIX UNTIL SILKY SMOOTH.
6. SPOON MIXTURE INTO PREPARED CUPCAKE PAN UNTIL 3/4 FULL. BE CAREFUL NOT TO OVERFILL.
7. BAKE FOR 16 MINUTES OR WHEN THE CUPCAKES ARE VERY LIGHTLY BROWNED.
8. TRANSFER TO WIRE RACKS TO COOL.

WHITE CHOCOLATE BUTTERCREAM:

• 250G UNSALTED BUTTER, SOFTENED
• 250G ICING SUGAR MIXTURE
• 200G WHITE CHOCOLATE (MELTED)
• FULL CREAM MILK OR CREAM, FOR CONSISTENCY 

1. IN A MICROWAVE SAFE DISH, MELT WHITE CHOCOLATE ON MEDIUM HEAT FOR 60 SECONDS, REMOVE AND STIR. REPEAT UNTIL COMPLETELY MELTED. LEAVE TO COOL TO ROOM TEMPERATURE. 

2. MEANWHILE IN A MIXER OR USING HAND BEATER, BEAT THE BUTTER ON LOW SPEED UNTIL FLUFFY.

3. ADD ICING SUGAR MIXTURE ONE TABLESPOON AT A TIME UNTIL FULLY INCORPORATED.

4.  SLOWLY POUR IN MELTED WHITE CHOCOLATE AND BEAT ON MEDIUM SPEED UNTIL LIGHT AND FLUFFY. 

5. ADD A LITTLE MILK OR CREAM IF A SOFTER CONSISTENCY IS DESIRED (2-3 TABLESPOONS). 

6. DECORATE WITH FRESH RASPBERRIES.