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Sift the self-raising flour and set aside.\n2. Beat the butter, sugar and lemon zest till light and creamy.\n3. Slowly add in the beaten eggs, until mixture \nincorporated, mix well. Add in lemon juice and vanilla extract, mix well.\n4. On low speed, fold in the flour, alternating with the milk. Mix till well incorporated.\n5. Add in the dried cranberries and fold well with a rubber spatula.\n6. Scoop the batter into the 9 cupcake liners in the muffin pan.\n7. Bake in a preheated oven at 180\u00b0C for about 25 minutes, test with a skewer till it comes out clean.\n\nSource:https:\/\/www.anncoojournal.com\/recipe\/cranberry-butter-cupcakes\/","message":"These cranberry butter cupcakes are fluffy, tangy, citrusy and buttery.\n\nCranberry Butter Cupcakes\n\nIngredients:\n115g SCS salted butter\n70g caster sugar\n2 large eggs lightly beaten\n100g self-raising flour sifted\n30ml fresh milk\n60g dried cranberries cut into smaller pieces and dust with flour\nZest from 1 lemon\n1 tbsp lemon juice\n1 tsp vanilla extract\n\nInstructions:\n1. Sift the self-raising flour and set aside.\n2. Beat the butter, sugar and lemon zest till light and creamy.\n3. Slowly add in the beaten eggs, until mixture \nincorporated, mix well. Add in lemon juice and vanilla extract, mix well.\n4. On low speed, fold in the flour, alternating with the milk. Mix till well incorporated.\n5. Add in the dried cranberries and fold well with a rubber spatula.\n6. Scoop the batter into the 9 cupcake liners in the muffin pan.\n7. Bake in a preheated oven at 180\u00b0C for about 25 minutes, test with a skewer till it comes out clean.\n\nSource:https:\/\/www.anncoojournal.com\/recipe\/cranberry-butter-cupcakes\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1499104490225226&id=364340573701629","likes":"415","comments":"39","shares":"288","clicks":"n\/a","interactionRate":"0.7945 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-26 21:06:43 <\/b> <br \/> These Blackberry and Chocolate Chip Cupcakes are very delicious, moist and so perfect with a cup of coffee.\n\nBlackberry and Chocolate Chip Cupcakes\n\nIngredients:\n155g SCS butter, melted\n225g self-raising flour, sifted\n150g caster sugar\n3 eggs\n60ml fresh milk\nVanilla extract\n100g chocolate chips\n210g fresh\/frozen blackberries\nIcing sugar for dusting\n\nInstructions:\n1. Preheat oven to 160 \u00b0C. Place flour, sugar, butter, eggs, milk and vanilla in a bowl and whisk at low speed until well combined. Add the chocolate chips and blackberries and fold through to combine.\n2. Spoon the mixture in a 12 holes muffin pan lined with cupcake cases and bake for 30-35 minutes or until cooked when tested with a skewer.\n3. Allow to cool on a wire rack and dust with icing sugar to serve.\n\nSource: https:\/\/www.anncoojournal.com\/blackberry-and-chocolate-chip-cupcakes\/","message":"These Blackberry and Chocolate Chip Cupcakes are very delicious, moist and so perfect with a cup of coffee.\n\nBlackberry and Chocolate Chip Cupcakes\n\nIngredients:\n155g SCS butter, melted\n225g self-raising flour, sifted\n150g caster sugar\n3 eggs\n60ml fresh milk\nVanilla extract\n100g chocolate chips\n210g fresh\/frozen blackberries\nIcing sugar for dusting\n\nInstructions:\n1. Preheat oven to 160 \u00b0C. Place flour, sugar, butter, eggs, milk and vanilla in a bowl and whisk at low speed until well combined. Add the chocolate chips and blackberries and fold through to combine.\n2. Spoon the mixture in a 12 holes muffin pan lined with cupcake cases and bake for 30-35 minutes or until cooked when tested with a skewer.\n3. Allow to cool on a wire rack and dust with icing sugar to serve.\n\nSource: https:\/\/www.anncoojournal.com\/blackberry-and-chocolate-chip-cupcakes\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1517853571683651&id=364340573701629","likes":"216","comments":"21","shares":"219","clicks":"n\/a","interactionRate":"0.4800 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-17 14:00:11 <\/b> <br \/> These mini cheese cupcakes are very easy to make and super delicious!\n\nMini Blueberry Cheese Cupcakes\n\nIngredients:\n250g SCS cream cheese, room temperature\n65g dairy whipping cream\n55g caster sugar\n2 large eggs + 1 egg yolk\n1 tsp lemon zest\n1 tsp lemon juice\n1 tsp vanilla extract\n2 tbsp plain flour\n100g blueberry filling\n\nInstructions:\n1.Preheat oven to 160\u00b0C. Line muffin pan with 6 paper cases.\n2. Beat cream cheese and sugar at low speed. \nGradually add in whipping cream and beat the cream cheese at medium speed to smooth and creamy. Add lemon zest, lemon juice and vanilla extract, mix well.\n3. Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour into it and mix well.\n4. Divide cream cheese mixture evenly into cases. Bake in water bath for 20 minutes or just until set. Set aside to cool completely.\n5. Warm up the blueberry filling. Top cheesecake with blueberry filling over it and place in refrigerator to chill","message":"These mini cheese cupcakes are very easy to make and super delicious!\n\nMini Blueberry Cheese Cupcakes\n\nIngredients:\n250g SCS cream cheese, room temperature\n65g dairy whipping cream\n55g caster sugar\n2 large eggs + 1 egg yolk\n1 tsp lemon zest\n1 tsp lemon juice\n1 tsp vanilla extract\n2 tbsp plain flour\n100g blueberry filling\n\nInstructions:\n1.Preheat oven to 160\u00b0C. Line muffin pan with 6 paper cases.\n2. Beat cream cheese and sugar at low speed. \nGradually add in whipping cream and beat the cream cheese at medium speed to smooth and creamy. Add lemon zest, lemon juice and vanilla extract, mix well.\n3. Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour into it and mix well.\n4. Divide cream cheese mixture evenly into cases. Bake in water bath for 20 minutes or just until set. Set aside to cool completely.\n5. Warm up the blueberry filling. Top cheesecake with blueberry filling over it and place in refrigerator to chill","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1510881325714209&id=364340573701629","likes":"295","comments":"10","shares":"117","clicks":"n\/a","interactionRate":"0.4483 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-09 10:52:58 <\/b> <br \/> These Lime Cupcakes are buttery, zesty and \nrefreshing and they blend well with the soft lime frosting.\n\nLime Cupcakes\n\nIngredients:\n150g SCS butter, softened\n2 large eggs\n100g caster sugar\n75g yoghurt\n115g self-raising flour\nzest of 2 limes\n\u00bd tbsp lime juice\nTopping\n70g SCS butter, room temperature\n100g icing sugar, sifted\n1 tbsp lime juice\nZest of 1 lime\n\nInstructions\n1. Preheat the oven to 160\u00b0C. Line muffin pan with 9 cupcake papers.\n2. Lightly beat eggs, add butter and sugar, then mix until light and fluffy.\n3. Add yoghurt and flour, stir to combine with a hand whisk. Add lime zest and lime juice, mix well again.\n4. Divide the mixture evenly into the cake cases. Bake for 25-35 minutes until risen and golden brown. Allow to cool before icing.\n5. Topping: Combine the topping ingredients, mix with a rubber spatula or wooden spoon, and spread onto cakes. Top with lime candy or decorate as desired.\n\nSource: https:\/\/www.anncoojournal.com\/lime-cupcakes\/","message":"These Lime Cupcakes are buttery, zesty and \nrefreshing and they blend well with the soft lime frosting.\n\nLime Cupcakes\n\nIngredients:\n150g SCS butter, softened\n2 large eggs\n100g caster sugar\n75g yoghurt\n115g self-raising flour\nzest of 2 limes\n\u00bd tbsp lime juice\nTopping\n70g SCS butter, room temperature\n100g icing sugar, sifted\n1 tbsp lime juice\nZest of 1 lime\n\nInstructions\n1. Preheat the oven to 160\u00b0C. Line muffin pan with 9 cupcake papers.\n2. Lightly beat eggs, add butter and sugar, then mix until light and fluffy.\n3. Add yoghurt and flour, stir to combine with a hand whisk. Add lime zest and lime juice, mix well again.\n4. Divide the mixture evenly into the cake cases. Bake for 25-35 minutes until risen and golden brown. Allow to cool before icing.\n5. Topping: Combine the topping ingredients, mix with a rubber spatula or wooden spoon, and spread onto cakes. Top with lime candy or decorate as desired.\n\nSource: https:\/\/www.anncoojournal.com\/lime-cupcakes\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1504883519647323&id=364340573701629","likes":"129","comments":"11","shares":"142","clicks":"n\/a","interactionRate":"0.3008 %","type":"Photo"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-15 13:05:11 <\/b> <br \/> Sometimes all you need is a delicious red velvet cupcake with cream cheese icing to convey your feelings! #cheesilicious","message":"Sometimes all you need is a delicious red velvet cupcake with cream cheese icing to convey your feelings! #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1509044539231221&id=364340573701629","likes":"179","comments":"0","shares":"10","clicks":"n\/a","interactionRate":"0.2004 %","type":"Photo"}]},{"type":"columnChart","placeholders":{"clientName":"Jolene Ching","metricName":"Facebook Fan Demographics | SCS Dairy MY","timePeriod":"04\/01\/2019 - 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04\/30\/2019","interval":"total","notes":""},"metaData":{"columns":[{"id":"createTime","title":"Post","width":0.44,"type":"facebookOwnPost"},{"id":"totalInteractions","title":"Total Interactions","width":0.08,"type":"integer"},{"id":"reactions","title":"Reactions","width":0.08,"type":"integer"},{"id":"comments","title":"Comments","width":0.08,"type":"integer"},{"id":"shares","title":"Shares","width":0.08,"type":"integer"},{"id":"interactionRate","title":"I-Rate","width":0.08,"type":"percent","hideOnDashboard":true},{"id":"type","title":"Type","width":0.08},{"id":"isPotentiallyPaid","title":"Sponsored?","width":0.08,"type":"isSponsoredPost","hideOnDashboard":true}],"serverSide":true,"paginate":true,"sortBy":"createTime","sortDir":"DESC"},"data":[{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-29 14:23:00 <\/b> <br \/> Did you know? The French loved fancy butter\u2014who\u2019s surprised? In the 18th and 19th centuries, dairymaids created expensive butters and sold them in Paris for foodies from Europe and North America. One hot commodity was perfumed butter, made by layering unsalted butter with flowers.","message":"Did you know? The French loved fancy butter\u2014who\u2019s surprised? In the 18th and 19th centuries, dairymaids created expensive butters and sold them in Paris for foodies from Europe and North America. One hot commodity was perfumed butter, made by layering unsalted butter with flowers.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1517857148349960&id=364340573701629","totalInteractions":"92","reactions":"91","comments":"0","shares":"1","interactionRate":"0.0951 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-27 12:19:00 <\/b> <br \/> Warm cupcakes will release steam when you put them in an airtight container. This can create sticky cupcake tops (which makes it harder for the frosting to stick) and cause cupcakes to peel away from their liners (which is no fun at all).\n\nFor best results, remove just-out-of-the-oven cupcakes to a wire cooling rack and let them cool, uncovered, for at least one hour. Cupcakes should be completely cool to the touch before you put them away. #SCStip","message":"Warm cupcakes will release steam when you put them in an airtight container. This can create sticky cupcake tops (which makes it harder for the frosting to stick) and cause cupcakes to peel away from their liners (which is no fun at all).\n\nFor best results, remove just-out-of-the-oven cupcakes to a wire cooling rack and let them cool, uncovered, for at least one hour. Cupcakes should be completely cool to the touch before you put them away. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1517855688350106&id=364340573701629","totalInteractions":"136","reactions":"119","comments":"2","shares":"15","interactionRate":"0.1406 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-26 21:13:59 <\/b> <br \/> Happy Earth Day from SCS! Let\u2019s all contribute to making our planet a better place to live in!","message":"Happy Earth Day from SCS! Let\u2019s all contribute to making our planet a better place to live in!","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1517858405016501&id=364340573701629","totalInteractions":"100","reactions":"99","comments":"0","shares":"1","interactionRate":"0.1035 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-26 21:06:43 <\/b> <br \/> These Blackberry and Chocolate Chip Cupcakes are very delicious, moist and so perfect with a cup of coffee.\n\nBlackberry and Chocolate Chip Cupcakes\n\nIngredients:\n155g SCS butter, melted\n225g self-raising flour, sifted\n150g caster sugar\n3 eggs\n60ml fresh milk\nVanilla extract\n100g chocolate chips\n210g fresh\/frozen blackberries\nIcing sugar for dusting\n\nInstructions:\n1. Preheat oven to 160 \u00b0C. Place flour, sugar, butter, eggs, milk and vanilla in a bowl and whisk at low speed until well combined. Add the chocolate chips and blackberries and fold through to combine.\n2. Spoon the mixture in a 12 holes muffin pan lined with cupcake cases and bake for 30-35 minutes or until cooked when tested with a skewer.\n3. Allow to cool on a wire rack and dust with icing sugar to serve.\n\nSource: https:\/\/www.anncoojournal.com\/blackberry-and-chocolate-chip-cupcakes\/","message":"These Blackberry and Chocolate Chip Cupcakes are very delicious, moist and so perfect with a cup of coffee.\n\nBlackberry and Chocolate Chip Cupcakes\n\nIngredients:\n155g SCS butter, melted\n225g self-raising flour, sifted\n150g caster sugar\n3 eggs\n60ml fresh milk\nVanilla extract\n100g chocolate chips\n210g fresh\/frozen blackberries\nIcing sugar for dusting\n\nInstructions:\n1. Preheat oven to 160 \u00b0C. Place flour, sugar, butter, eggs, milk and vanilla in a bowl and whisk at low speed until well combined. Add the chocolate chips and blackberries and fold through to combine.\n2. Spoon the mixture in a 12 holes muffin pan lined with cupcake cases and bake for 30-35 minutes or until cooked when tested with a skewer.\n3. Allow to cool on a wire rack and dust with icing sugar to serve.\n\nSource: https:\/\/www.anncoojournal.com\/blackberry-and-chocolate-chip-cupcakes\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1517853571683651&id=364340573701629","totalInteractions":"464","reactions":"224","comments":"21","shares":"219","interactionRate":"0.4800 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-23 14:59:27 <\/b> <br \/> Chocolate cupcakes and a cup of warm coffee can sometimes be the best company for you! \n#butterlicious","message":"Chocolate cupcakes and a cup of warm coffee can sometimes be the best company for you! \n#butterlicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1515443708591304&id=364340573701629","totalInteractions":"158","reactions":"150","comments":"5","shares":"3","interactionRate":"0.1636 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-22 04:39:31 <\/b> <br \/> Did you know? In California during the 1880s, sub-par butter was being passed off as butter from a well known dairy. To protect their business, dairy companies started stamping their butter, trademarking it to combat the counterfeiters.","message":"Did you know? In California during the 1880s, sub-par butter was being passed off as butter from a well known dairy. To protect their business, dairy companies started stamping their butter, trademarking it to combat the counterfeiters.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1514366825365659&id=364340573701629","totalInteractions":"132","reactions":"132","comments":"0","shares":"0","interactionRate":"0.1367 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-19 18:02:11 <\/b> <br \/> Dry cupcakes are no fun, and cupcakes left out too long will definitely dry out. When you frost cupcakes, the frosting acts like a light seal to help the cupcakes retain moisture. Be sure to cover the entire exposed top of the cupcake with frosting as best as you can, and your cupcakes will retain their moisture for longer. #SCStip","message":"Dry cupcakes are no fun, and cupcakes left out too long will definitely dry out. When you frost cupcakes, the frosting acts like a light seal to help the cupcakes retain moisture. Be sure to cover the entire exposed top of the cupcake with frosting as best as you can, and your cupcakes will retain their moisture for longer. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1512503728885302&id=364340573701629","totalInteractions":"181","reactions":"166","comments":"0","shares":"15","interactionRate":"0.1877 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-17 14:00:11 <\/b> <br \/> These mini cheese cupcakes are very easy to make and super delicious!\n\nMini Blueberry Cheese Cupcakes\n\nIngredients:\n250g SCS cream cheese, room temperature\n65g dairy whipping cream\n55g caster sugar\n2 large eggs + 1 egg yolk\n1 tsp lemon zest\n1 tsp lemon juice\n1 tsp vanilla extract\n2 tbsp plain flour\n100g blueberry filling\n\nInstructions:\n1.Preheat oven to 160\u00b0C. Line muffin pan with 6 paper cases.\n2. Beat cream cheese and sugar at low speed. \nGradually add in whipping cream and beat the cream cheese at medium speed to smooth and creamy. Add lemon zest, lemon juice and vanilla extract, mix well.\n3. Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour into it and mix well.\n4. Divide cream cheese mixture evenly into cases. Bake in water bath for 20 minutes or just until set. Set aside to cool completely.\n5. Warm up the blueberry filling. Top cheesecake with blueberry filling over it and place in refrigerator to chill","message":"These mini cheese cupcakes are very easy to make and super delicious!\n\nMini Blueberry Cheese Cupcakes\n\nIngredients:\n250g SCS cream cheese, room temperature\n65g dairy whipping cream\n55g caster sugar\n2 large eggs + 1 egg yolk\n1 tsp lemon zest\n1 tsp lemon juice\n1 tsp vanilla extract\n2 tbsp plain flour\n100g blueberry filling\n\nInstructions:\n1.Preheat oven to 160\u00b0C. Line muffin pan with 6 paper cases.\n2. Beat cream cheese and sugar at low speed. \nGradually add in whipping cream and beat the cream cheese at medium speed to smooth and creamy. Add lemon zest, lemon juice and vanilla extract, mix well.\n3. Add eggs one at time. Beating well after each addition until just combined at low speed. Lastly add 2 tablespoon of plain flour into it and mix well.\n4. Divide cream cheese mixture evenly into cases. Bake in water bath for 20 minutes or just until set. Set aside to cool completely.\n5. Warm up the blueberry filling. Top cheesecake with blueberry filling over it and place in refrigerator to chill","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1510881325714209&id=364340573701629","totalInteractions":"432","reactions":"305","comments":"10","shares":"117","interactionRate":"0.4483 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-15 13:05:11 <\/b> <br \/> Sometimes all you need is a delicious red velvet cupcake with cream cheese icing to convey your feelings! #cheesilicious","message":"Sometimes all you need is a delicious red velvet cupcake with cream cheese icing to convey your feelings! #cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1509044539231221&id=364340573701629","totalInteractions":"193","reactions":"183","comments":"0","shares":"10","interactionRate":"0.2004 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-13 13:56:08 <\/b> <br \/> Did you know? By the 1860s, butter had become so in demand in France that Emperor Napoleon III offered prize money for an inexpensive substitute to supplement France\u2019s inadequate butter supplies.\n\nDo you also love butter as much as the French do?","message":"Did you know? By the 1860s, butter had become so in demand in France that Emperor Napoleon III offered prize money for an inexpensive substitute to supplement France\u2019s inadequate butter supplies.\n\nDo you also love butter as much as the French do?","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1507887529346922&id=364340573701629","totalInteractions":"142","reactions":"121","comments":"19","shares":"2","interactionRate":"0.1476 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-11 14:19:11 <\/b> <br \/> Let cupcakes cool for no more than a few minutes in their baking pans before you remove them to a wire rack. The heat from the pan can cause the cupcakes to overcook, which will dry them out. #SCStip","message":"Let cupcakes cool for no more than a few minutes in their baking pans before you remove them to a wire rack. The heat from the pan can cause the cupcakes to overcook, which will dry them out. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1506483022820706&id=364340573701629","totalInteractions":"145","reactions":"134","comments":"1","shares":"10","interactionRate":"0.1508 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-09 10:52:58 <\/b> <br \/> These Lime Cupcakes are buttery, zesty and \nrefreshing and they blend well with the soft lime frosting.\n\nLime Cupcakes\n\nIngredients:\n150g SCS butter, softened\n2 large eggs\n100g caster sugar\n75g yoghurt\n115g self-raising flour\nzest of 2 limes\n\u00bd tbsp lime juice\nTopping\n70g SCS butter, room temperature\n100g icing sugar, sifted\n1 tbsp lime juice\nZest of 1 lime\n\nInstructions\n1. Preheat the oven to 160\u00b0C. Line muffin pan with 9 cupcake papers.\n2. Lightly beat eggs, add butter and sugar, then mix until light and fluffy.\n3. Add yoghurt and flour, stir to combine with a hand whisk. Add lime zest and lime juice, mix well again.\n4. Divide the mixture evenly into the cake cases. Bake for 25-35 minutes until risen and golden brown. Allow to cool before icing.\n5. Topping: Combine the topping ingredients, mix with a rubber spatula or wooden spoon, and spread onto cakes. Top with lime candy or decorate as desired.\n\nSource: https:\/\/www.anncoojournal.com\/lime-cupcakes\/","message":"These Lime Cupcakes are buttery, zesty and \nrefreshing and they blend well with the soft lime frosting.\n\nLime Cupcakes\n\nIngredients:\n150g SCS butter, softened\n2 large eggs\n100g caster sugar\n75g yoghurt\n115g self-raising flour\nzest of 2 limes\n\u00bd tbsp lime juice\nTopping\n70g SCS butter, room temperature\n100g icing sugar, sifted\n1 tbsp lime juice\nZest of 1 lime\n\nInstructions\n1. Preheat the oven to 160\u00b0C. Line muffin pan with 9 cupcake papers.\n2. Lightly beat eggs, add butter and sugar, then mix until light and fluffy.\n3. Add yoghurt and flour, stir to combine with a hand whisk. Add lime zest and lime juice, mix well again.\n4. Divide the mixture evenly into the cake cases. Bake for 25-35 minutes until risen and golden brown. Allow to cool before icing.\n5. Topping: Combine the topping ingredients, mix with a rubber spatula or wooden spoon, and spread onto cakes. Top with lime candy or decorate as desired.\n\nSource: https:\/\/www.anncoojournal.com\/lime-cupcakes\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1504883519647323&id=364340573701629","totalInteractions":"289","reactions":"136","comments":"11","shares":"142","interactionRate":"0.3008 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-07 19:21:59 <\/b> <br \/> Did you know? In Ireland, one of the most \ncommon archaeological finds are barrels of \nbutter buried in bogs. Apparently, the butter was stored this way to preserve it and keep it safe from thieves.","message":"Did you know? In Ireland, one of the most \ncommon archaeological finds are barrels of \nbutter buried in bogs. Apparently, the butter was stored this way to preserve it and keep it safe from thieves.","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1503681969767478&id=364340573701629","totalInteractions":"25","reactions":"23","comments":"0","shares":"2","interactionRate":"0.0260 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-05 13:33:59 <\/b> <br \/> A healthy and delicious cheese sandwich with \nfresh veggies is the perfect lunch for your kid. \n#cheesilicious","message":"A healthy and delicious cheese sandwich with \nfresh veggies is the perfect lunch for your kid. \n#cheesilicious","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1502009629934712&id=364340573701629","totalInteractions":"142","reactions":"141","comments":"0","shares":"1","interactionRate":"0.1480 %","type":"Photo","isPotentiallyPaid":"Highly Unlikely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-03 18:38:47 <\/b> <br \/> There\u2019s nothing worse than pulling a tray of \ncupcakes out of the oven and discovering they all lie in one of two categories: overcooked or \npractically raw inside. The easiest way to ensure a uniform baking time is to make sure you\u2019re putting the exact same amount of batter in each cupcake liner.\n\nThe best way to ensure even batter distribution is to use a large scoop for standard-sized \ncupcakes and a small cookie scoop for minis. \nFill the liners about 2\/3 of the way for best \nresults. #SCStip","message":"There\u2019s nothing worse than pulling a tray of \ncupcakes out of the oven and discovering they all lie in one of two categories: overcooked or \npractically raw inside. The easiest way to ensure a uniform baking time is to make sure you\u2019re putting the exact same amount of batter in each cupcake liner.\n\nThe best way to ensure even batter distribution is to use a large scoop for standard-sized \ncupcakes and a small cookie scoop for minis. \nFill the liners about 2\/3 of the way for best \nresults. #SCStip","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1500679156734426&id=364340573701629","totalInteractions":"169","reactions":"161","comments":"0","shares":"8","interactionRate":"0.1763 %","type":"Photo","isPotentiallyPaid":"Highly Likely"},{"pageName":"SCS Dairy MY","createTime":"<b> SCS Dairy MY - 2019-04-01 12:59:22 <\/b> <br \/> These cranberry butter cupcakes are fluffy, tangy, citrusy and buttery.\n\nCranberry Butter Cupcakes\n\nIngredients:\n115g SCS salted butter\n70g caster sugar\n2 large eggs lightly beaten\n100g self-raising flour sifted\n30ml fresh milk\n60g dried cranberries cut into smaller pieces and dust with flour\nZest from 1 lemon\n1 tbsp lemon juice\n1 tsp vanilla extract\n\nInstructions:\n1. Sift the self-raising flour and set aside.\n2. Beat the butter, sugar and lemon zest till light and creamy.\n3. Slowly add in the beaten eggs, until mixture \nincorporated, mix well. Add in lemon juice and vanilla extract, mix well.\n4. On low speed, fold in the flour, alternating with the milk. Mix till well incorporated.\n5. Add in the dried cranberries and fold well with a rubber spatula.\n6. Scoop the batter into the 9 cupcake liners in the muffin pan.\n7. Bake in a preheated oven at 180\u00b0C for about 25 minutes, test with a skewer till it comes out clean.\n\nSource:https:\/\/www.anncoojournal.com\/recipe\/cranberry-butter-cupcakes\/","message":"These cranberry butter cupcakes are fluffy, tangy, citrusy and buttery.\n\nCranberry Butter Cupcakes\n\nIngredients:\n115g SCS salted butter\n70g caster sugar\n2 large eggs lightly beaten\n100g self-raising flour sifted\n30ml fresh milk\n60g dried cranberries cut into smaller pieces and dust with flour\nZest from 1 lemon\n1 tbsp lemon juice\n1 tsp vanilla extract\n\nInstructions:\n1. Sift the self-raising flour and set aside.\n2. Beat the butter, sugar and lemon zest till light and creamy.\n3. Slowly add in the beaten eggs, until mixture \nincorporated, mix well. Add in lemon juice and vanilla extract, mix well.\n4. On low speed, fold in the flour, alternating with the milk. Mix till well incorporated.\n5. Add in the dried cranberries and fold well with a rubber spatula.\n6. Scoop the batter into the 9 cupcake liners in the muffin pan.\n7. Bake in a preheated oven at 180\u00b0C for about 25 minutes, test with a skewer till it comes out clean.\n\nSource:https:\/\/www.anncoojournal.com\/recipe\/cranberry-butter-cupcakes\/","link":"http:\/\/www.facebook.com\/permalink.php?story_fbid=1499104490225226&id=364340573701629","totalInteractions":"761","reactions":"434","comments":"39","shares":"288","interactionRate":"0.7945 %","type":"Photo","isPotentiallyPaid":"Highly Likely"}]}]