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