Cupcakes
Butter	g
Granulated Sugar	g
Butter Milk	g
Eggs
Vanilla Extract	tsp
All-Purpose Flour	g
Baking Powder	tsp
Baking Soda	tsp
Kosher Salt	tsp
Handful Blueberries
Frosting
Cream Cheese	g
Butter	g
Icing Sugar	g
Milk	tbsp
Lemon Zest
Vanilla Extract	tsp
Lemon Extract	tsp

1. Preheat oven to 200C. Grease well the muffin tray.
2. Place a small pan over medium heat and cook the butter until slightly browned. Set aside to cool.
3. In a bowl, mix together the flour, baking powder, baking soda, and salt. In another bowl, mix browned butter, sugar, and buttermilk. Place in the eggs and vanilla extract and mix until smooth. Add to the dry ingredients and mix until combined. Stir in the blueberries.
4. Spoon the batter into the prepared muffin tray, filling each cup 3/4 full.
5. Bake until golden ( it is done if you insert a toothpick and it comes out with dry crumbs), 15-18 minutes.
6. Cool in the tray for a few minutes, then turn out onto a wire rack to cool completely. (Trick: don’t leave them long in warm tray to avoid overbaking, wait until you can remove them – not more than a minute).
7. To make the frosting, Mix together the butter and cream cheese until smooth (Trick: it is very important to have cream cheese and butter on room temperature, otherwise you will have small lumps in your frosting).
8. Add the icing sugar, milk, lemon zest, vanilla extract and lemon extract (if using). Mix at medium high speed for 2-3 minutes until light and creamy.
9. Frost the cupcakes and place them in the fridge to harden the frosting.

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