Lemon Cupcakes Story

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[{"selector":"#anim-ba34ff30-4112-4889-bcb6-aaf7f2134e3c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Gather the cupcake ingredients - * Flour * Sugar * Baking powder * Lemon zest * Vegetable oil * Milk * Eggs * Vanilla extract

[{"selector":"#anim-77a32dc2-95fa-4a84-8c65-a12158a5f6f8","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] In a large bowl, combine the flour, granulated sugar, baking powder, and lemon zest. Whisk to combine.

[{"selector":"#anim-87ce130b-154e-4882-ab80-f3886c74d8dd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Add the vegetable oil, milk, eggs, and vanilla. Whisk to combine - just until no large lumps of flour remain.

[{"selector":"#anim-c3401299-b7d2-4ce7-94d7-c7c3855c9969","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Fill each cupcake tin 3/4 of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean - about 14-16 minutes.

[{"selector":"#anim-650eea76-a3f6-4b7a-8225-a95829dc9a9a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Gather the frosting/filling ingredients - * Butter * Powdered sugar * Lemon zest * Vanilla extract * Lemon curd

[{"selector":"#anim-4419f560-6e95-400c-b4e1-2c5d8a2b88a3","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Scoop a small hole in the center of each cupcake and fill the center with lemon curd (about 1-2 teaspoons). Place the piece of cake you scooped out back on top of the lemon curd.

[{"selector":"#anim-f418af54-a4ec-4f47-b0bc-e9c03bbbda74","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] 1. Using a stand or hand mixer, beat the butter, lemon zest, and vanilla extract on medium speed until smooth - about 2 minutes. 2. On low speed, add the powdered sugar a little at a time. 3. After you've added all the powdered sugar, turn the mixer to high speed and beat until the icing is light and fluffy - about 2 minutes. 4. Transfer the icing to a piping bag fitted with your choice of tip and set aside until ready to use.

[{"selector":"#anim-f65312ec-11fa-4237-8712-1ff685692bad","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Frost cupcakes as desired (I did a simple swirl with a Wilton 2D tip).

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