Luscious Lemon Cupcakes

I must be in my lemon era at the moment but I just couldn't resit making these little cupcakes. I had some little jellies in ready to use for something or another and I thought baking these cakes would be perfect. The fresh flavours shine through and a cupcake would be perfect to eat on a summers day.

Luscious Lemon Cupcakes

Makes 12 small cupcakes

Ingredients
150g (5 oz) self-raising flour, sieved
150g (5 oz) butter, softened
150g (5 oz) caster sugar
Zest of 1 lemon
1 tbsp lemon juice
2 eggs, beaten
1 –2 tbsp milk
For The Lemon Glace Icing
175g (6 oz) Icing sugar, sieved
1 tbsp water
1 tbsp lemon juice
Little Jelly lemon diamonds to decorate (optional)

Method

Line a bun tray with 12 cupcake cases.

Preheat oven 200°C/fan oven 180°C/400°F/Gas mark 4.

Put the sugar and butter into a bowl and beat until light and fluffy. Add the egg and milk a little at a time and beat the mixture well. Fold in the flour gently until all the mixture is combined and then add the lemon juice and zest and then quickly fold in.

Place the mixture in each paper baking case until each case is filled three quarters full. Place on the middle shelf in the preheated oven and bake for 20 – 25 until golden brown well-risen, and firm to the touch. Insert a skewer into the middle of a cake to see if cooked, no mixture should be on the skewer when removed. Place the cakes on a wire rack to cool.

To make the icing, place the icing in a bowl and add the water, lemon juice and stir with a wooden spoon until all the mixture is smooth. Drizzle the glace icing over the top of each cake and place a jelly lemon diamond on to each cake to decorate if using. Let the icing set. Store in a tin to keep them airtight and from drying out.

Note: If the icing is to thick add a dash more of water until you reach the desired consistency you require.