Preheat oven to 170°C and line 24 large cupcake tins with paper cases (or 80 minis)
Place flour and baking powder into the Thermomix bowl, combine 10 sec/speed 10 to sift. Set aside.
Place sugar into the Thermomix bowl and mill 10 sec/speed 10
Add butter and chop 20 sec/speed 5 this will take longer if the butter is cold. It needs to be fully combined before inserting the Butterfly.
Insert Butterfly and whip 90 sec/Butterfly/speed 3. Scrape down sides of bowl.
Add eggs 1 at a time and incorporate 30 sec/speed 3 for each.
Add vanilla, lemon oil and salt, combine 6 sec/speed 3. Scrape down sides of bowl.
Add a third of the flour mix, combine 8 sec/speed 3 scrape bowl. Add half of the milk (125 grams) 8 sec/speed 3. Scrape down sides of bowl.
Add another third of the flour mix, combine 8 sec/speed 3. Add remaining milk 8 sec/speed 3. Scrape down sides of bowl. Add the remaining flour and mix 6 sec/speed 3.
Finishing combining with a spatula.
Fill paper cases 3/4 of the way and bake 15-18 minutes, or until slightly browned and bouncing back when touched. Cool completely before frosting.
Make the ermine frosting, adding food colouring at the end, if using.
Pipe icing onto the cupcakes, or slather on with a butter knife for a rustic look. Garnish with your choice of raspberries (just before serving) teensy lemon wedges and/or sprinkles that match your mood...
Best served at room temperature, but store in the fridge.
Recipe can be halved. But why would you?