1. Preheat the oven to 180c. 2. Beat the butter and sugar for 5 minutes until light and creamy. Add the eggs one at a time, beating well between each addition. 3. Add remaining cupcake ingredients and beat for 1 minute until mixture is smooth and even in colour. 4. Two thirds fill 12 x paper lined muffin pans with the mixture and bake at 180C for 20 minutes or until cooked through. Remove from pans and cool completely on a cake rack before decorating. 5. For icing: Beat the cream cheese and butter until light and creamy. Add the icing sugar and lemon juice and beat well until completely smooth. 6. To decorate cupcakes: Cut a small sliver off the top of each cupcake and reserve. Spoon the icing into a thick snaplock bag, snip off the corner and pipe icing in thick swirls onto cooled cupcakes. Crumble the reserved cupcake over the icing. ---------------------------------------------------------------------------
Nutrition
Ingredients
