For the cakes:

  • 125g of softened butter
  • 125g of caster sugar
  • 2 medium eggs
  • 100g of self raising flour
  • 2 tbsp of milk
  • 2 lemons

For the icing

  • 175g of softened butter
  • 350g of icing sugar


  • STEP 1
    Heat the oven to 180 degrees.
  • STEP 2
    Using a whisk, beat together the butter and the sugar until light and fluffy.
  • STEP 3
    Add the eggs, flour (sifted), milk and the zest of the two lemons and a little squeeze of juice.
  • STEP 4
    Mix everything until it is a smooth mixture.
  • STEP 5
    Spoon one and a half tea spoons of the mix into the cake cases.
  • STEP 6
    Bake in the oven for 10-15 mins.
  • STEP 7
    While they are cooking, make the icing by whisking the butter in a bowl. Then add the icing sugar and mix.
  • STEP 8
    Add the zest if any remaining lemon zest and however much of the rest of lemon juice. (depending how zingy you want them to be)
  • STEP 9
    Put the cakes on a cooling rack to cool. When they have finished cooling, pipe or spread the icing in to the cakes.
  • STEP 10
    You could add a lemon flavour sweet of a small pice of chopped up lemon if wanted. And there you have it, one batch of delicious Zingy lemon cupcakes ready to take to a party or picnic or just to put in a box to save for another day. Make sure you have eaten them in a week or they won't taste as good as they are meant to.

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