Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp (7g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 1 large egg (50g)
  • 0.75 cup (180ml) whole milk
  • 2 tsp (10ml) pure vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 pinch (1g) salt
  • 2 sheets 24k edible gold leaf
  • 1 tsp (5g) gold luster dust
  • 1 tsp lemon extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your pan with paper liners.
  2. Beat the softened butter and sugar until the mixture looks pale and fluffy.
  3. Add the egg and vanilla, beating until smooth.
  4. Slowly add the flour, baking powder, and salt, alternating with the milk. Mix only until the streaks of flour disappear.
  5. Divide the batter evenly among the liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  6. Whip the butter for 3-5 minutes until it is almost white.
  7. Gradually add powdered sugar one cup at a time on low speed.
  8. Add heavy cream, vanilla, and salt. Increase speed to medium for 2 minutes until the frosting holds a stiff peak.
  9. Pipe a high, smooth swirl of buttercream onto each cooled cupcake.
  10. Apply gold leaf using tweezers or paint gold luster dust mixed with lemon extract using a clean brush.