Our 2nd Rack is finally up in KissJane @ VivoCity!
We have stock in lots of unreleased design.
Spot the white Lace Dress?!? (Available in 4 colours)
Spot the Emboss Peplum Top? (Available in 2 colours) This is a exclusive design for both KissJane & Firstday
We have stock in lots of unreleased design.
Spot the white Lace Dress?!? (Available in 4 colours)
Spot the Emboss Peplum Top? (Available in 2 colours) This is a exclusive design for both KissJane & Firstday
Random :p
Me in my new hair Style.
Nice?
Me Baking again!
Me in my new hair Style.
Nice?
Me Baking again!
Lemon Cupcake!
Ingredients list:
1 cup self-rising flour
1/8 teaspoon salt
1/3 cup unsalted butter, at room temperature
2/3 cup white sugar
1-1/4 eggs, at room temperature
1/4 teaspoon vanilla extract
2 teaspoons lemon zest
1/3 cup whole milk, divided
2-1/2 teaspoons fresh lemon juice, divided
Lemon Cream Icing
2/3 cup chilled heavy cream
1/4 cup confectioners' sugar
1-1/2 teaspoons fresh lemon juice
Ingredients list:
1 cup self-rising flour
1/8 teaspoon salt
1/3 cup unsalted butter, at room temperature
2/3 cup white sugar
1-1/4 eggs, at room temperature
1/4 teaspoon vanilla extract
2 teaspoons lemon zest
1/3 cup whole milk, divided
2-1/2 teaspoons fresh lemon juice, divided
Lemon Cream Icing
2/3 cup chilled heavy cream
1/4 cup confectioners' sugar
1-1/2 teaspoons fresh lemon juice
lemon zest
Which is the skin of the lemon.
Which is the skin of the lemon.
All the Ingredients ready!
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Preheat oven to (180 degrees C)
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes (Try set 7mins first and add on).
Ready!
Icing Time!
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes (Try set 7mins first and add on).
Ready!
Icing Time!
To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Icing ready. Just cut a little hole below :)
Design by Me!
Ps... I bad at controlling the icing :p
Ps... I bad at controlling the icing :p
Design by Eleanor
Recipe taken from All Recipe
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