Lemon Cupcake

1. Preheat oven to 350°F.
2. Line cupcake tray with paper or foil liners and set aside.
3. In a bowl, add all-purpose flour, baking powder, baking soda, salt and combine well.
4. In another bowl, add 2 tablespoon of lemon juice, buttermilk, lemon extract and mix well.
5. Beat together butter and granulated sugar in a large mixing bowl with electric mixer on medium speed until light and fluffy.
6. Add the eggs, one at a time and mix well. Then add the lemon zest and mix well.
7. Add the flour(#3) and buttermilk(#4) mixture alternately to the batter, beat until well mixed and soft.
8. Pour batter upto ¾ portion of each cupcake mould, and bake for 15 to 25 minutes, or until a wooden scewer inserted in the center comes out clean. Baking time may vary according to the cup cake mould size.
9. When it is done, remove the cakes from pan, transfer to a cooling rack and allow to cool completely.

For Lemon glaze:

1. In a bowl, add powdered sugar, lemon juice and mix until smooth using a wire whisk.
2. Draw the patterns whichever you like, by using the prepared glaze.
3. Allow to cool and serve.

Yield : Makes about 15-25 cupcakes, depending on the cup cake mould size.