INGREADIENT

• 150g unsalted butter
• 150g caster sugar
• 175g self-raising flour
• 3 eggs
• 1 tsp vanilla extract
• 1 lemon zested
• 150g unsalted butter softened
• 250g icing sugar
• 1 tsp vanilla extract
• 2 tsp hot water
• 1 lemon zested

Direction

1. Cupcakes: Preheat the oven to 180C. Line a 12-section bun tray with cupcake cases.
2. Place all of the ingredients into a bowl or food mixer, and beat until creamy and light.
3. Evenly divide the mixture into the 12 cake cases.
4. Bake for 18-20 minutes until they have risen and are firm to touch.
5. Cool on a wire rack.
6. Icing: Place the butter and icing sugar into a bowl or food mixer, and beat well until smooth and creamy.
7. Add the vanilla extract, the hot water and the grated lemon rind. Beat again until smooth.
8. Once the cupcakes have cooled, spoon or pipe the mixture evenly onto them.