Problem is that since I used muffin instead of cupcake liners, I ended up with on,y 7 muffin sized cupcakes, and had to increase the cooking time by almost double.
Ingredients
½ cup softened butter (115g)
1 cup sugar (200g)
2 large eggs, room temp
2 tsp vanilla extract
1.5 cups flour (190g)
2 tsp baking powder
½ tsp salt
½ cup milk (120g)
Whole juice and zest of 2 lemons
Method
1) Cream butter and sugar on med hig beater till flurry and pale. Scrape down sides.
2) Add eggs and vanila ans beat again on medium high. More scraping.
3) In another bowl, combine flour and baking powder and sift.
3) Add to mixture in 3 batches, beating on low. Do not over beat.
4) Add milk and beat on low. Add zest snd juice, beat on low. Again, don't overbeat.
5) Transfer to cupcake/muffin liners, to abt ¾ full. No need to smooth tops but knock on the bench several times to remove the air pockets. These don't rise much.
6) Bake in 175 deg C non fan-forced oven for 20 mins (cup cakes) or 30 to 35 mins for muffin liners. Test with skewer but realy, my skewer came out clean but it turned out to be undercooked. The cupcake sld pull away from the sides.
7) Once out of the oven, let them cool in their tins for a few minutes before transferring to cooling racks because they will be very soft fresh from the oven.
8) Pipe icing if desired but I'm not an icing person.
Recipe feedback: The juice made the cake very moist but it also meant that it took a lot longer for the batter a lot longer to dry out, even though my skewer came out dry. Maybe I should really have cupcake liners which has a wider surface area so it's easier for the batter to dry out.
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