@warung.mbakayuk: Catet ya GRATIS ES TEH ‘CLUE -NYA TAU DARI TIKTOK ‘ #seblak #lampung #umkmindonesia

WarungMbaAyuk
WarungMbaAyuk
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Sunday 11 October 2026 02:58:16 GMT
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cheating_days
Cheating_days :
Whahaah iya lagi
2026-10-11 04:36:51
0
.kpo37
(—_—)syaa🌷🌸 :
ada Enoki to mbak?
2026-10-11 03:36:49
0
sya_farm
(SYA) farm pemula :
mbak omah mu ngendi
2026-10-11 13:52:31
0
tiffanykhalisa
Tiffany :
pengen cobain
2026-10-11 06:45:22
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luluaaaaa16_
lluaa🫧 :
hari ini masih free esteh ga kk
2026-10-11 08:52:54
0
isti.kmh2
Sosuke :
Buka bakaran jg ta mb
2026-10-11 04:50:20
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otonzey28
ANDRI💫 :
biyoh ripa
2026-10-11 12:50:11
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nitarahmadinidini
kucing imut :
neh ripa
2026-10-11 12:43:06
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allowbitch02
hi, this is me 🐣 :
mlm open sampe jam berapa kak? dan kalok delive ada minimal order gak ka
2026-10-11 08:34:16
0
mbdipa
MbaMinty💅 :
riva bukan si 😁
2026-10-11 13:44:26
0
p_ph02
MakhlukBaik°• :
mb request tambahi angkringan ngarep wi, aku arep ngajak pindah nongkrong karo kanca²ku
2026-10-11 07:12:00
0
sitimukaromah5071
😘 :
kak tadi kan aku habis ke situnya Pak kok nggak dibikin juga sih
2026-10-11 11:27:31
0
divaaprlia51
va va :
Tolong semua menu enak semua🥵 jadi aku ga bisa kalo pesennya cuma satu menu makanya aku borong semuanya🤤🤤🤤
2026-10-11 07:47:45
0
novaarika29
nopa :
@va va
2026-10-11 04:55:43
1
kyzsptrp
rizaja :
@fajar💤 kenal ga jar 🗿
2026-10-11 13:38:18
0
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These lemon cupcakes are the perfect blend of sweet and tangy. Made with freshly squeezed lemon juice and zest!  • • • Recipe: cupcakes • 1 1/2 cups all-purpose flour •  2 teaspoons baking powder  • 1/2 teaspoon salt  • 1/2 cup unsalted butter, softened  • 1 cup white sugar  • 2 tablespoons lemon zest  • 2 large eggs, room temperature  • 1 teaspoon vanilla extract  • 1/4 cup sour cream, room temperature  • 1/4 cup milk, room temperature  • 1/4 cup fresh lemon juice  Recipe: buttercream  • 1 cup unsalted butter, softened  • 1/4 teaspoons salt  • 4-5 cups powdered sugar  • 2-3 tablespoons fresh lemon juice • 1 tablespoon whipping cream  Instructions: cupcakes  • Preheat the oven to 325F (170C) degrees and line a muffin pan with muffin papers.  • In a medium bowl whisk together the flour, baking powder and salt. • In a large bowl using an electric mixer, beat the butter, sugar and lemon zest until fluffy (about 2-3 minutes). • Add in the vanilla extract and beat in the eggs 1 at a time. • Beat about 1/3 of the flour mixture into the butter mixture, followed by the sour cream. Turn off the mixer and scrape down the sides of the bowl as necessary. • Beat in another 1/3 of the flour mixture, followed by the milk. Scrape down the sides and bottom of the bowl, along with the beaters. • Beat in the rest of the flour mixture stopping as soon as it's incorporated, or whisk in using a wire whisk. • Whisk in the lemon juice. • Spoon the batter into the prepared muffin pan, filling each liner about 3/4 full. You should end up with about 12-14 cupcakes total. Do not fill the liners to the top or the cupcakes will overflow. • Bake one tray at a time on the middle rack of your oven for 18-20 minutes, or until an inserted toothpick comes out clean Instructions: frosting  • In a large bowl beat the butter until fluffy (about 3-4 minutes).  • With starting with the mixer on low speed, beat in 2 cups of powdered sugar and salt. • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of fresh lemon juice until the desired consistency and sweetness/tartness level is reached. Optionally, substitute some of the lemon juice with whipping cream. • Frost the cupcakes with a knife, or transfer the frosting to a pipping bag and frost.  creds: just so tasty
These lemon cupcakes are the perfect blend of sweet and tangy. Made with freshly squeezed lemon juice and zest! • • • Recipe: cupcakes • 1 1/2 cups all-purpose flour • 2 teaspoons baking powder • 1/2 teaspoon salt • 1/2 cup unsalted butter, softened • 1 cup white sugar • 2 tablespoons lemon zest • 2 large eggs, room temperature • 1 teaspoon vanilla extract • 1/4 cup sour cream, room temperature • 1/4 cup milk, room temperature • 1/4 cup fresh lemon juice Recipe: buttercream • 1 cup unsalted butter, softened • 1/4 teaspoons salt • 4-5 cups powdered sugar • 2-3 tablespoons fresh lemon juice • 1 tablespoon whipping cream Instructions: cupcakes • Preheat the oven to 325F (170C) degrees and line a muffin pan with muffin papers. • In a medium bowl whisk together the flour, baking powder and salt. • In a large bowl using an electric mixer, beat the butter, sugar and lemon zest until fluffy (about 2-3 minutes). • Add in the vanilla extract and beat in the eggs 1 at a time. • Beat about 1/3 of the flour mixture into the butter mixture, followed by the sour cream. Turn off the mixer and scrape down the sides of the bowl as necessary. • Beat in another 1/3 of the flour mixture, followed by the milk. Scrape down the sides and bottom of the bowl, along with the beaters. • Beat in the rest of the flour mixture stopping as soon as it's incorporated, or whisk in using a wire whisk. • Whisk in the lemon juice. • Spoon the batter into the prepared muffin pan, filling each liner about 3/4 full. You should end up with about 12-14 cupcakes total. Do not fill the liners to the top or the cupcakes will overflow. • Bake one tray at a time on the middle rack of your oven for 18-20 minutes, or until an inserted toothpick comes out clean Instructions: frosting • In a large bowl beat the butter until fluffy (about 3-4 minutes). • With starting with the mixer on low speed, beat in 2 cups of powdered sugar and salt. • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of fresh lemon juice until the desired consistency and sweetness/tartness level is reached. Optionally, substitute some of the lemon juice with whipping cream. • Frost the cupcakes with a knife, or transfer the frosting to a pipping bag and frost. creds: just so tasty

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