Ingredients for the batter

- 160 g sugar
- 2 teaspoons  natural vanilla extract
- 2 eggs
- 4 tablespoons Guénard Peanut Oil
- 50 g butter (melted)
- 150 g flour
- 1/2 packet yeast
- 15 g corn starch
- 12.5 cl milk

Ingredients for the frosting

- 125 g butter, melted
- 500 g powdered sugar 
- 60 ml milk
- 60 ml lemon juice 

Cupcake Batter

Preheat the oven to 180°C (355°F) and line the muffin molds with paper collars. Whisk the sugar, vanilla and eggs with an electric beater until frothy. Add the oil and butter and whisk again. In another bowl, mix the flour, yeast and corn starch. Add half of the dry ingredients and half of the milk to the previous mixture quickly stirring them in. Add the rest of the milk and dry ingredients and mix well. Fill the molds 2/3 full and bake in the oven for 20 minutes. Let thoroughly cool on a rack before decorating the cupcakes with frosting.

Frosting preparation

Mix the butter with the milk, lemon juice and half of the powdered sugar. Beat long enough to obtain a very smooth mixture. Continue to beat and gradually add the rest of the powdered sugar. Stop when the mixture becomes soft, but not flowing. Add food coloring to all of the mixture.