Lemon olive oil cupcakes

Lemon Olive Oil Cupcakes

If you love anything lemon then these are a must. So moist, delicious and so easy in the Cuisine Companion. The lemon butter and cream cheese frosting is amazing, one of the best frostings I've ever made. The beautiful lemon butter used in the frosting is a recipe from 'Loving the Cuisine Companion Charity Cookbook'

Note: Australian spoon measurements used. 1 tablespoon = 20 mls..
Note: I use eggs from an 800 gm carton of 12 eggs.
Note: Zest your lemons first. I zested 4 lemons to get 2 tablespoons.
Note: This  will make 15-18 cupcakes depending on the size of your cupcake liners.

Line muffin tin with cupcake liners. 

Insert whisk, stopper in, then add

3 eggs

200 gms extra virgin olive oil

15 gms lemon juice

325 gms milk

Sp6:2mins. Scrape bowl with spatula.
 Then add

300 gms Self Raising flour sifted into bowl. (When using the whisk I like to sift my flour).

325 gms caster sugar
2 tablespoons lemon zest

Sp6:30sec. Scrape bowl with spatula. Then Sp8:15sec. Remove whisk and stir through with spatula. 

3/4 fill cupcake liners and bake 160 deg fan forced for 25-30 mins or until done.

Lemon Butter Cream Cheese Frosting

225 gms unsalted butter room temperature and diced

115 gms cream cheese room temperature  and diced

120 gms lemon butter

1/2 tspn vanilla extract

540 gms icing sugar

Insert Kneading Blade. Stopper in 

Add all ingredients in order listed

Sp10:until mixture is smooth. (It will form a ball at first then become smooth). Scrape down bowl after 15 seconds. 

Add more icing sugar if mixture is too thin to pipe.

Lemon olive oil cake. Baked in 2 22cm cake tins. 

Ermine Frosting 

I hate sickly sweet and grainy frostings so I searched through old cook books and found references to a roux frosting. After many hours trialling I have finally converted this amazing frosting to be made simply in the Tefal Cuisine Companion.  It is not overly sweet, perfectly smooth and pipes beautifully




230 gms milk
40 gms plain flour
200 gms caster sugar
230 gms unsalted butter softened and diced
1/2 teaspoon vanilla extract
Gel food colouring (I use Americolor gel colours)

Roux

Insert Whisk. Stopper in.
Add milk, plain flour and caster sugar to bowl
Speed 7:1 minute
Stopper out.
Speed 4:95 deg: 3mins 15sec or until mixture thickens (time will depend on temperature of your milk). Scrape bowl with spatula as necessary.
Empty roux into heatproof bowl and cover with cling wrap pressing cling wrap onto surface to prevent skin from forming. Cool to room temperature

Frosting

Insert Kneading Blade. Stopper out.
Add softened butter and vanilla extract. Speed 10:30sec-1 minute or until butter is smooth and creamy, scraping bowl as necessary.  Time will depend on how soft the butter is.
Insert Whisk. Stopper out.
Add 1/3 room temperature roux . Speed 7:10 seconds. Repeat twice scraping bowl as necessary.
(If frosting appears lumpy insert Ultrablade Speed 10:1min or until smooth).
Add gel colour Speed 7:10sec.
Alternatively empty frosting into separate bowls and colour each separately stirring with spatula. Frosting may have to be refrigerated for a few minutes before piping.

Creme de Menthe Ermine frosting 

To make a delicious minty version of the ermine frosting above just add 60 gms Creme de Menthe and only use 170 gms of milk. Proceed as above adding the Creme de Menthe with the milk, flour and caster sugar. Omit the vanilla extract.