200g unsalted butter, softened
1 teaspoon vanilla extract
1 cup castor sugar
2 & 1/2 cups self-raising flour, sifted
1/2 cup milk
1 cup lemon butter
3/4 cup castor sugar
Makes 24 cupcakes. Cooked in a preheated 180C/160C fanforced oven.
Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will seperate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
Spoon into prepared patty pans and bake for 15-17minutes.
When cool use a small sharp knife and cut a 2cm deep x 3cm round from the top of each cooked cake. Discard tops - children are very handy for this! Spoon 2 teaspoons lemon butter into each hole. Place cakes on a large baking tray, increase oven temp to 200C/180C fanforced. Using an electric mixer, beat eggwhites and sugar in a bowl for 10 minutes or until sugar is dissolved. Spoon mixture into a large snap-lock bag. Snip a 1cm triangle from 1 corner of bag. Pipe mixture over lemon butter. Bake for 3 to 4 minutes or until tops start to turn golden. Stand for 5 minutes.
Serve and Enjoy!!
I made these for morning tea at work and they went down a treat.