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.