Tricolour eggless lemon cupcakes with buttercream

Preparation steps

For the cupcake

1. Preheat the oven to 180 C. Line a muffin tray with 8 muffin wrappers. Set aside.
2. Sift together flour, salt and baking powder in a bowl. Set aside.
3. Beat butter and sugar until fluffy. Add yogurt and beat further. Add milk, followed by lemon zest and vanilla extract. Beat to combine.
4. Fold in the sifted flour gently. Fold until combined. Spoon the batter into the prepared muffin tin. Bake for 20 minutes until a skewer inserted comes out clean.
5. Allow the cupcakes to cool on a wire rack.

For the buttercream

1. Beat butter until fluffy. Add vanilla extract and beat further. Add the sifted icing sugar and beat for 3-4 minutes until it has been well incorporated.
2. Divide the buttercream equally into three bowls. Add orange colour to one and mix well. Add green to another and mix well. Leave white as it is.
3. Fit a disposable piping bag with 1 inch star tip. Fill one side of the bag with orange icing. Fill the other with green. Drop the white icing in the center.
4. Gently squeeze the icing towards the tip using pressure. Twist the bag on top to prevent icing from spilling out from the other end.
5. Starting from the outside, pipe in one quick spiral motion to get a classic cupcake icing. Repeat for all cupcakes.

And voila! Your tricolour eggless lemon cupcakes are ready.