- STEP 1
Pre-heat oven to Gas Mark 4. Put baking cases into a 12 cake/muffin tray.
- STEP 2
Cream the butter and sugar
- STEP 3
Beat in the eggs and the lemon extract
- STEP 4
Add the flour, beat the mixture until lump free (I use an electric beater).
- STEP 5
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.
- STEP 6
Add lemon juice to the icing sugar, one tablespoon at a time until the icing is smooth but not too runny. Add food colouring.
- STEP 7
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, youÃ¢ÂÂll get crumbs in the icing if you spread roughly.
- STEP 8
Sprinkle lemon rind on to icing