Zesty lemon cupcakes

Makes 12 You will need:

• 125g butter

• 125g caster sugar

• Finely grated zest of ½ a large lemon

• 2 large eggs, whisked

• 150g plain flour, sifted

• ¼ teaspoon baking powder

For the lemon buttercream, you will need:

• 75g butter, softened

• 175g icing sugar

• Finely grated zest of ½ a large lemon

• 1-2 teaspoons freshly squeezed lemon juice

1 Preheat the oven to 170°C, 340°F, Gas 3. Line a 12-cup bun tray with paper cases and set it aside.

2 Cream the butter, then add the caster sugar and the finely grated lemon zest, and beat the mixture well until it is light and fluffy.

3 Add the whisked eggs slowly and gradually, while mixing all the time. Ensure that each bit of whisked egg is well mixed in before you add another bit.

4 Stir in the sifted plain flour and the baking powder just until the mixture comes together.

5 Spoon the mixture into the paper cases in the bun tray you set aside earlier. Cook the buns for approximately 15 minutes, until they are golden and cooked in the centre. When they are cooked, they will have a slight spring when they are gently pressed in the centre. Cool the buns on a wire rack.

7 While the buns are cooling, make the lemon buttercream. Cream the softened butter well until it is very soft. Gradually add the sifted icing sugar, beating it into the butter along with the finely grated lemon zest and enough lemon juice to soften the icing to a spreadable consistency.

8 When the cupcakes are cool, pipe or spread a generous spoonful of lemon buttercream over the top of each one.