BUTTERMILK CUPCAKE WITH CHEESE & LEMON FROSTING

1 ½ cups of sugar

½ cup butter, room temperature

2 eggs, room temperature

2 1/3   cups of cake flour

1 tsp of baking soda

1 tsp of baking powder

½ tsp of salt

1 cup of buttermilk

1 tsp of vanilla extract

1 tsp of distilled white vinegar

Grated cheese 

Strawberry's sliced 

Frosting ingredients:

½ cup of butter, room temperature

250gm Philly cream cheese, room temperature

2 cups of powdered sugar

Few drops of lemon juice

Method:

Preheat the oven to 350°C.

Beat the butter & sugar in an electric mixer for

3 minutes on medium speed until light and fluffy.

Add the eggs, one at a time, beating until each is

fully incorporated.

 Be sure to scrape down the sides of the bowl to

ensure even mixing.

In a large bowl, sift together the cake flour,

baking soda, baking powder, & salt.

 In another bowl whisk together the buttermilk,

 vinegar & vanilla essence. 

Add a fourth of the dry ingredients & mix, then

add a third of the wet.

Continue adding in a dry, wet, dry pattern, ending

with the dry ingredients. 

Scoop into cupcake papers, about  ¾  of the

 way full. 

Bake for 20-25 minutes or until a toothpick

 comes out clean.

 Rotate the pan after the first 15 minutes of baking

 to ensure even baking. 

Allow to cool for one minute in the pan then transfer

to a wire rack to cool completely.

The Frosting:

Cream the butter & cream cheese together,

about 3 minutes.

 Scrape down the sides & bottom of the bowl

 to ensure even mixing.

Add the lemon juice & mix.

Add the powdered sugar.

 Pipe onto cooled cupcakes.

Sprinkle with grated cheese.

Decorate with sliced strawberries.