Lemon cherry swirl cupcakes

[ingredients title=”Lemon Cake”]

• 1.5 cup All purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1 cup Granulated Sugar
• 1 tsp Mixed essence
• 1/2 cup Butter
• 2 Eggs
• 1/4 cup Whole milk
• 1/4 cup Sour cream
• 1.5 tbsp Lemon juice
• 1 tsp Lemon zest

[/ingredients]

[ingredients title=”Cherry swirl Frosting”]

• 1/4 cup butter
• 1/4 cup cream cheese
• 1/4 cup icing sugar
• 1 tbsp cherry compote or jam
• Cherries for decoration (optional)

[/ingredients]

[directions title=”Directions”]

1. Preheat the oven to 350 degrees, line a 12 tin cupcake tray.
2. In a bowl, combine dry ingredients together (flour, baking powder and salt) and  set aside.
3. In a standing mixture cream together the room temperature butter and sugar, add the eggs and incorporate well. Then add milk, sour cream, lemon juice and lemon zest
4. Add the dry ingredients to the wet and mix until they are just incorporated.
5. Divide your batter evenly in lined cupcake tin. Bake for about 20 to 22 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let them cool completely on a wire rack before frosting.
6. Frosting
   In a standing mixer add butter and cream for 2 mins, add cream cheese and vanilla and mix for a further 2 mins. Gradually add icing sugar until desired consistency and sweetnedd is reached. Add cherry compote or jam to frosting and swirl in using a tooth pick or knife.

[/directions]