Lemon Cupcakes

Ingredients

125g unsalted butter, softened

125g caster sugar

1 lemon, zested plus 2 tbsp juice

2 eggs

150g self-raising flour

For the buttercream

150g unsalted butter, softened

300g icing sugar

1 lemon, zested, ½ juiced

lemon zest, to decorate

Directions

1: Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole cupcake tin with paper cases. Put the butter, sugar and lemon zest in a mixing bowl and beat with an electric whisk (or by hand with a wooden spoon) for 2 mins until light and fluffy.
2: Add in the eggs one at a time, beating well after each addition.
3: Sieve the flour on top, add the lemon juice and gently mix everything together until combined. Divide the mixture equally between the cake cases, smooth the tops and bake for 25 mins until just firm and lightly golden. Transfer to a wire rack to cool completely.
4: Meanwhile, make the buttercream. Put all the ingredients in a large bowl and beat with an electric whisk until light and fluffy.
5: Use a round bladed knife or small palette knife to spread buttercream on top of each cake. Sprinkle with lemon zest just before serving.

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