2 tablespoons Greek yogurt (can some substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
2 teaspoons yellow food gel. I know it's a lot, but these have to be really yellow!
Zest of two lemons
1 batch of fluffy vanilla buttercream frosting
1 teaspoon lemon essence or zest of two lemons
2 teaspoons yellow food gel
Lemonade jelly ice cubes:
4 to 5 large lemons, juiced (3/4 cup / 180 milliliters)
150 grams sugar
120 milliliters water
6 teaspoons powdered gelatin + 12 tablespoons orange juice or water
Let's get Cooking...
To make Lemonade jelly ice cubes:
Warm the lemon juice, 1 1/2 cups (360 milliliters) water, and the sugar to boiling. Stir until the sugar is completely dissolved.
Pour the water into a small mixing bowl and sprinkle the gelatin over its surface. Let the gelatin soften for 5 minutes.
Add the gelatin paste to the lemonade and stir until fully dissolved.
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.