Light lemon cupcakes with fresh cream frosting


1 1/4 cups cake flour

1 1/4 tsp baking powder

1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
3/4 cup sugar

1/2 cup oil
1/2 cup buttermilk (i use fresh milk + 1tbl lemon juice)

1 lemon jezz

1 tsp vanila extract


Preheat the oven to 170 degree C and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together  cake flour, baking powder, baking soda and salt. Set flour mix aside.

2. beat eggs and sugar with the whisk attachment on medium speed (15-20 seconds).

3. Add butter milk, oil and vanila.

4. Stop electric mixer, add flour mix and stir lightly by hand.

5. Scoop the batter in cupcake liner n bake for about 20 min until golden brown.

6. Let it cool before deco with freshcream frosting.



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