Ingredients

The following ingredients have 4 Servings
  • 200 g plain flour
  • 100 g unsalted butter (softened and cut into cubes)
  • 2 tsp baking powder
  • 200 g caster sugar
  • 1/2 tsp salt
  • 3 eggs
  • 150 ml milk
  • 1 lemon (zest and juice)
  • 200 g icing sugar
  • 100 g unsalted butter
  • 1 lemon (zest and juice)

Instruction

  • Heat the oven to 180C
  • Sift the flour and baking powder into a bowl and then add the butter, the sugar and the salt.   Mix together.   I used my fingers, a bit like making pastry, until it was like fine breadcrumbs.
  • In another bowl add the milk to the eggs and whisk together. Then add this mixture to the first bowl, along with the lemon juice and zest. Whisk everything together.
  • Put the cupcake paper cases into cupcake trays and fill each one halfway with the mixture.
  • Bake for about 20-25 minutes at about 180C.
  • Ideally use a kitchen aid to beat the sugar and icing sugar together. If you don't have one you can cream them together instead.  Add a third of the icing sugar to the butter at a time. Add the lemon zest and juice and mix in well.
  • When the cupcakes have cooled, either spread the icing on top or use a piping bag.