Vanilla Cupcakes

Today, September 8, is the birthday of the Blessed Virgin Mary. Surprisingly, today's Gospel is not about Mary’s birth, but her being Mother to Jesus, her son. The celebration of the birthday of Mary is closely connected with her as mother to Jesus, and as mother to us, her children. The importance of her birth is seen in the significance of Jesus in our salvation. Without her, salvation could not have been possible.

Gabriel's catechism teacher called me and ask me to help her prepare a cake for the kids to celebrate this special day during their catechism class this afternoon. Due to limited time, I only can work out this 40 small cup cakes for her. Luckily kids and teachers enjoy the cup cakes so much and I only took back the empty container at the end of the party. That is usually the baker's wish right?

Ingredients:

• 120 grams unsalted butter, room temperature
  
• 100 grams granulated sugar
  
• 3 eggs
  
• 1 teaspoon pure vanilla extract
  
• Zest of 1 large lemon
  
• 200 grams self raising flour
  
• 1/4 teaspoon salt
  
• 60 ml milk
  

Buttercream Frosting:

• 240 grams soft icing sugar, sifted
• 120 grams unsalted butter, room temperature
• 1 teaspoon pure lemon extract
• 4 tablespoons whip cream

Method:

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk.

Fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.

Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.

For the Frosting:

In an electric mixer, cream the butter until smooth and well blended. Add the lemon extract.

With the mixer on low speed, gradually beat in the sugar. Add the whip cream and beat on high speed until frosting is light and fluffy (about 3-4 minutes).