lemon lemon cupcakes

With the house auction coming up in less than a month and the first Open for Inspection looming next weekend, I've thrown myself into a cleaning frenzy. It's a necessary evil but oh, how I hate housework, especially tedious jobs like washing down doors and cupboards. So yesterday I took a break from the rubber gloves and bucket and made a batch of cupcakes...

Lemon lemon cupcakes with cream cheese frosting (makes 12)

All ingredients should be at room temperature:

175g plain flour
150g caster sugar
1 1/2 tspns baking powder
pinch salt
125g softened unsalted butter, cut into 1-cm cubes
2 large eggs
120ml ml milk
finely grated rind of a large lemon

Preheat oven to 160 C°. Line a cupcake pan with paper liners. Whisk the milk and eggs lightly together. In the bowl of an electric mixer combine flour, sugar, baking powder, and salt and mix on low speed until combined. Add butter and half the egg/milk mixture and beat on medium speed for 2 mins. Scrape down sides of bowl and add the remaining egg mix in 2 batches, beating for 20 secs. each. Using an icecream scoop measure mixture evenly into the liners and bake for 20 - 25 mins. or until a toothpick comes out clean. Transfer to a wire rack to cool completely.

Cream cheese frosting:

Beat together 125g cream cheese (use straight from fridge) and 35g butter (softened) until smooth.
Gradually add 1 cup sifted pure icing sugar and rind of a large lemon, beating until smooth. Spread over cakes and serve at room temperature.