Sarah's lemon cupcakes

Pre-heat oven to Gas Mark 4. Put baking cases into a 12 cake/muffin tray.

Cream the butter and sugar

Beat in the eggs and the lemon extract

Add the flour, beat the mixture until lump free (I use an electric beater).

Place spoonfuls of the mixture into the baking cases and bake for about 20/25 minutes (check with a skewer). Remove from the oven and leave to cool on a cooling rack.

Add lemon juice to the icing sugar, one tablespoon at a time until the icing is smooth but not too runny. Add food colouring.

Spread icing on each cupcake (cakes should be cool), I put a dollop of icing in the centre of each cake, let it settle outwards naturally and push out lightly to edges of the cupcake with a knife. As the cupcake tops are quite moist, youâÂÂll get crumbs in the icing if you spread roughly.

Sprinkle lemon rind on to icing