1 1/2 cups of butter, softened to room temperature
1 Tablespoon fresh lemon juice
1 Tablespoon vanilla extract
Directions
For the cake
Preheat oven to 175C. Line mini cupcake tray with liners.
Crack and beat 3 eggs and reserve. Combine cake mix, 300 mL water, 100 mL oil and 3 eggs beaten until well mixed. Set aside.
Using a 1 Tablespoon measure, fill cupcakes aproximately 3/4 full.
Place in oven and bake for 15 minutes. Check with toothpick, insert and ensure it comes out clean.
Remove from oven and let cool. Repeat steps until batter is all cooked.
For the frosting
Combine 5 tablespoons water with frosting mix in a medium sauce pan. Stir with whisk until combined.
Heat on stovetop on medium until it is simmering and no longer grainy. Remove from heat. Add lemon juice and stir until combined. Cover and let cool to room temperature.
In a mixing bowl, take butter that is room temperature and soft, and beat well with hand mixer.
Combine icing mix to butter. Add vanilla and whisk well until fluffy.
Keep in fridge or VERY WELL air conditioned room until ready to ice cupcakes.
Decorate cupcakes with icing. Store in fridge and let come to room temperature for 5 minutes before serving.
