2 25g Sachet of Maui pure New Zealand whole milk powder
1 cup of water
2 teaspoons Baking Powder
1 teaspoon Vanilla Essence
½ teaspoon Salt
Topping ideas
Lemon butter icing Made with Maui Cream • Maui Chocolate Ganache
Maui vanilla cream • Icing sugar
INSTRUCTIONS
Preheat oven to 175C (350F) Bake
Line your muffin trays with cupcake cases
In a large bowl or cake mixer add the flour, sugar, and lemon zest and stir
Add the melted butter, lemon juice, Vanilla and 2 eggs,
Then add Maui pure New Zealand whole milk powder into a 1 cup of warm water and stir, pour the liquids into the flour base and mix for 5 minutes on medium
Add the baking powder and stir slowly.
Pour the batter into the cupcake cases, filling each one halfway. Bake for 15-18 minutes or until the cupcakes are lightly golden brown and spring back lightly when touched.
Leave to cool for at least 5 minutes then transfer the cupcakes to a wire rack to cool completely before icing.
To prepare the icing, once the cupcakes have completely cooled, in a medium bowl add the sifted icing sugar, lemon zest, melted butter, lemon juice, vanilla and stir well to combine.
If necessary add half a teaspoon of water at at time to reach the desired consistency, thick but spreadable.
Spread this over the top of the cupcakes with a knife, add sprinkles as you ice each cupcake if using.
