Crunchy Lemon Cupcakes

Method

• step 1

  Preheat the oven to 190 C (gas mark 5). For the cupcakes, cream the butter and sugar together until smooth. Whisk the eggs separately in a bowl, then add to the mixture along with the flour, milk and lemon rind and beat together until smooth.

• step 2

  Divide the mixture between the paper cases and bake in the oven for 14-16 minutes until firm to the touch. Remove from the oven and transfer to a wire rack to cool.

• step 3

  Immediately sprinkle the sugar over the cakes, then spoon over the lemon juice and leave to cool.