Zesty Lemon Cupcake Recipe

Preheat oven for about 350 degrees F (180 degrees C) for 10 minutes.

For the cupcake batter, start by sifting all-purpose flour, cornstarch, baking powder, and salt into a large bowl. Mix them all together. Set aside. 

Use a hand mixer or stand mixer on medium speed and beat unsalted butter, granulated sugar, and the zest in another large bowl. Whisk ingredients together until mixed well, or until mixture looks fluffy.

Add eggs one at a time and beat until well mixed. Stop the mixer.

Add the milk and juice of 1 lemon. Use the mixer again to mix them all together until they are incorporated.

Gradually add the mixed dry ingredients. Mix well. 

Scoop 1/4 cup batter into 18 cupcake liners. 

Bake for about 15 to 20 minutes or until a toothpick inserted in the middle comes out clean. Make them cool on a cooling rack and set aside.

For the frosting, beat whipping cream for 2 minutes using an electric hand mixer or stand mixer on medium speed. Gradually add cold water then mix it again for 5 minutes. Continue beating on high speed until stiff peaks form.

Add the 1 teaspoon of vanilla extract. Mix it again for about 20 to 30 seconds.

Once the whipping cream is ready, put half of the whipping cream in a small bowl and add the yellow food coloring. Hand mix it with a spoon until incorporated.

Transfer and then roll the yellow whipping cream in plastic wrap until it's half the size of a pastry piping bag. Do the same for the white whipped cream in another plastic wrap. 

Place your desired design of piping tip into a piping bag then put the two whipping creams (yellow and white) together in one pastry bag. Add frosting to your cooled cupcakes.