Lemon Muffins Recipe

Ingredients

• 1/4 cup soft butter
• 1/2 cup powdered sugar
• 1 tbsp lemon rind
• 1 tbsp lemon juice
• 3/4 cup milk (whole Buffalo, 6.5% fat)
• 1 cup maida (plain flour)
• 1 tbsp cornflour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup soft butter
• 1/4 cup cream cheese
• 1/4 cup icing sugar
• 1/2 tbsp lemon juice
• lemon rind
• lemon slices
• mint leaves (pudina)

Steps

1. In a deep bowl, add soft butter and cream cheese. Beat for 2 minutes using an electric beater until it turns light and fluffy.
2. Gradually add the icing sugar and lemon juice in the butter cream cheese mixture and beat well.
3. Put the frosting in the star nozzle fitted piping bag.
4. Pipe out any desired design on the muffin of your choice.
5. Garnish with some lemon rind and lemon slice.
6. Serve the eggless lemon cupcakes immediately.
7. To make eggless lemon cupcake, in a deep bowl, whisk soft butter and sugar till light and fluffy.
8. Add lemon zest and lemon juice, whisk well.
9. Sieve in the plain flour, corn flour, baking powder, baking soda and milk.
10. Whisk well till no lumps remain.
11. Pour equal quantities of batter into 9 lined muffin trays. Bake in a preheated oven at 180°c (360°f) for 12 to 15 minutes.
12. Remove and allow them to cool.