This recipe is quick, simple and perfect to make with children and their little helping hands. They can also help with decorating – fun for everyone, just maybe add in a little extra time for tidying up!

Ingredients

125g unsalted butter
125g caster sugar
2 large eggs
125g self-raising flour
3 tbsp milk
2 lemons

For the icing:

125g softened unsalted butter
250g icing sugar

Top Tip: If you want the same piping effect as mine, double these quantities!

Equipment

Muffin tin
Cupcake paper cases
Sieve
Electric whisk
Two mixing bowls
Piping bag and nozzle (optional)

Method

1. Pre-heat the oven to 180°C degrees and line the muffin tin with paper cases.
   
   
2. In mixing bowl, beat together the butter and sugar until light and fluffy.
   
   
3. Add the flour (sifted), the eggs, milk and using a fine grater, the zest of the two lemons and the juice of ½ a lemon.
   
   
4. Using an electric whisk mix everything together until it is a smooth mixture, if using a wooden spoon or rubber spatula try to be gentle with your mixing, making sure to not knock the air out.
   
   
5. Spoon the cake mix into the cupcake cases, approximately one and a half teaspoons of the mix per case. Bake in the oven for 15-20 minutes.
   
   
6. While the cupcakes are baking make the icing. Put the butter and half of the icing sugar into a bowl and beat with an electric whisk until evenly combined and smooth. Add the lemon juice of ½ lemon and the remaining icing sugar and beat again until light and fluffy.
   
   
7. Once baked, put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing onto the cakes.
   
   

Want to go the extra mile?

You could add a lemon flavour sweet, a small piece of chopped up lemon or sprinkle with any leftover zest for decoration if wanted.

The cupcakes will last 7 days if stored in an airtight container but we recommend eating them within 2-3 days of cooking to enjoy them at their best.