Cup Day Kitchen

Lemon Cupcakes

Ingredients:

• 200g unsalted butter,
• 1 teaspoon vanilla extract
• 1 lemon
• 1 cup caster sugar
• 3 eggs
• 2 1/2 cups self-raising flour, sifted
• 1/2 cup milk

Method:

1. Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
2. Using a mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, beating after each addition , Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk .
3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.

German Potato Salad

Ingredients

• ½ kg potatoes,
• 4 spring onions, thinly sliced
• 1 gherkins, sliced
• 100g bacon crisped
• 1/2 cup whole-egg mayonnaise
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley leaves

Instructions

1. Cook potatoes in a large saucepan of boiling, salted water for 10 to 12 minutes or until just tender. Drain. Set aside to cool for 5 minutes.
   Cool completely.
2. Place bacon in a frying pan or in the microwave and cook bacon till crispy, then break up into small pieces
3. Place potato,onion, gherkin and bacon in a large bowl. Combine mayonnaise, lemon juice and parsley in a bowl. Lightly season with salt and pepper, mix then either serve or place in your picnic tub. Keep chilled !