LEMON CUPCAKES WITH SOFT BUTTERCREAM FROSTING

Ingredients

• For the cakes:
• 125 g butter (softened)
• 125 g castor sugar
• 125 g self-raising flour
• 2 large eggs
• Finely grated rind of one lemon plus 2 tablespoons juice
• For the icing
• 50 g butter or margarine
• 250 ml sifted icing sugar
• About 20ml lemon juice

Instructions

1. 1

   Set the oven to 190ºC or Gas Mark 5. Beat together the butter and castor sugar in a bowl until well combined, add eggs and lemon rind and juice to the bowl. Sift in the flour and beat the mixture until smooth , then divide it between the paper cases in the bun tray.2. Bake the cakes in the centre of the oven for 15-18 minutes until they are a light colour and have risen. They should also be just firm to the touch in the centre.

2. 2

   Remove from the oven and transfer the cakes to a wire rack to cool completely.

3. 3

   MAKING THE ICING:

4. 4

   Cream butter and icing sugar together. Add lemon juice and mix until smooth .

5. 5

   Pipe or spread icing over the cooled cakes.