Vanilla Cup Cakes With Royal Icing Easter Lily Flowers

 Vanilla Cupcakes With Royal Icing Easter Lily Flowers

Ingredients

• 1/2 cup unsalted butter, room temperature
• 2/3 cup granulated white sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• Zest of 1 large lemon (optional)
• 1 1/2 cups (210 grams) all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup (60 ml) milk

Directions

Preheat to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt.With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.

Recipe courtesy : joyofbaking