Zesty lemon cupcakes
- 125g self-raising flour
- 1 level tsp baking powder
- 125g butter, softened
- 125g caster sugar
- 2 large free-range eggs
- 225g icing sugar
- 1 unwaxed lemon
Pre-heat the oven to 180C/160C Fan/Gas 4. Line a 12-hole bun tray with cupcake cases (not fairy cake or muffin cases). Sift the flour and baking powder together into a large bowl. It's important to measure the baking powder accurately – use a measuring spoon and run your finger across the top to ensure that it's level.
Make sure the butter is soft (a bit like mayonnaise) but not melted. Add the butter, sugar and eggs to the flour.
Add the finely grated zest of an unwaxed lemon and beat with a wooden spoon until well mixed. Scrape the sides of the bowl with a spatula and beat again for 1 minute.
Put the mixture in the paper cases, making sure they're all about the same size. Bake for 18-20 minutes or until the tops spring back when lightly pressed. Cool on a wire rack.
Make the glacé icing by sifting 225g icing sugar into a bowl and add 6 tsp lemon juice. Stir and add another 1-2 tsp lemon juice, a few drops at a time, until you have an icing that will coat the tops of the cupcakes. Use a spoon to add the icing to the cupcakes.
Decorate with finely shredded lemon zest.