Sunshine Cupcakes with Citrus Zest in 35 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line your 12 cup muffin tin with paper liners.
2. Whisk together the 190g flour, 200g sugar, 1.5 tsp baking powder, and 0.5 tsp salt in a large bowl.
3. Rub the 1 tbsp lemon zest into the sugar mixture using your fingertips until the sugar smells intensely like citrus and looks damp. Note: This is the most important flavor step!
4. Add the 115g of cubed butter to the dry ingredients and mix on low until the mixture looks like coarse sea sand.
5. Whisk the 120ml milk, 1 egg, and 1 tsp vanilla extract in a separate jug until combined.
6. Pour half of the liquid into the flour butter mixture and beat on medium until the ingredients are just moistened.
7. Add the remaining liquid and mix until the batter is smooth, thick, and pale gold.
8. Divide the batter among the 12 liners, filling them about two thirds full to leave room for the rise.
9. Bake for 18–20 minutes until a toothpick comes out clean and the tops spring back when touched.
10. Cool the cupcakes completely on a wire cooling rack until they are no longer warm to the touch.
11. Prepare the frosting by beating 230g softened butter, 450g sifted powdered sugar, 2 tbsp heavy cream, 1 tsp lemon juice, and yellow gel coloring until light, fluffy, and voluminous.
12. Pipe the frosting onto the cooled cupcakes and arrange 12 small pretzel sticks around the edges to create the sun rays.