This is an adaptation of the vanilla cupcakes.
- 125 g butter
- 125 g caster sugar
- 2 eggs
- zest of 2 lemons
- 125 g self-raising flour
- juice of half a lemon (plus 1 tbsp extra)
- 235 g icing sugar
- 85 g unsalted butter
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
Preheat the oven to gas mark 5. Line a cupcake tray with cases.
Beat the butter and caster sugar together until pale and fluffy. Beat in the eggs and the lemon zest and then fold in the self-raising flour.
Divide between the cupcake cases and bake for 15-20 minutes until golden. Remove from the oven and cool for 5 minutes in the tray. Remove from the tray and cool on a cooling rack.
Whilst the cakes are cooking mix 60 g of the icing sugar and the juice of 1/2 a lemon together to make a syrup. When the cakes are cooling (but still warm) use a skewer to poke holes in the top of each cake and then drizzle tsp of syrup over each cake.
To make the icing mix the rest of the icing sugar, the unsalted butter and the leftover 1 tbsp of lemon juice together to make a smooth icing. Spread over the cakes and then serve and enjoy!