1 cup lemongrass milk
1 teaspoon lemongrass, tender part only, chopped finely
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups self raising flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1. Beat butter on high until soft, about 30 seconds.2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.3. Add eggs one at a time, beat for 30 seconds between each.4. Whisk together flour, baking powder, and salt in a bowl.5. Add chopped lemongrass to the lemongrass milk.6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.7. Add about one third the lemongrass milk and beat until combined.8. Repeat above, alternating flour and lemongrass milk and ending with the flour mixture.9. Scoop into cupcake papers about half to three-quarters full.10. Bake for 22-25 minutes until a cake tester comes out clean.
