CUPCAKES FOR A WEDDING RECIPES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square cake pan.
• Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Stir in vanilla.
• Combine flour and baking powder in a separate bowl. Add to the wet ingredients and mix well. Add milk and stir until smooth. Pour batter into the prepared cake pan.
• Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.
• In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy.
• Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest.
• Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture.
• Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely.
• To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake.