Makes 12 cupcakes

Cooking time: 25 minutes

Equipment
12-hole muffin tin
12 muffin cases
Zester or grater
Free-standing electric mixer
Mixing bowl
Spatula
Ice cream scoop, size 16
Wire rack
Medium piping bag and large star piping nozzle, or palette knife

Ingredients

For the cupcakes:
125g unsalted butter at room temperature
125g caster sugar
1 tbsp grated lemon zest
2 eggs at room temperature
125g self-raising flour
½ tsp baking powder
3 tbsp semi-skimmed milk

For the frosting:
125g unsalted butter, at room temperature
1 tsp grated lemon zest
½ tsp lemon extract
250g icing sugar, sifted
1 tbsp semi-skimmed milk
Yellow paste food colouring

Method
1. Preheat the oven to 180°C (350°F) and place muffin cases in the tins.
2. Add the butter, caster sugar and lemon zest into the electric mixer. Mix for 7 minutes until light and fluffy.
3. Add eggs one at a time and mix for 2 minutes.
4. In a separate bowl, combine flour and baking powder, then add to the mixture. Add milk and mix for a further minute.
5. When fully mixed, use an ice cream scoop to measure mixture into muffin cases.
6. Bake for 25 minutes. When cooked, leave to cool completely before icing.
7. To make the frosting, combine all ingredients but the colouring and mix well. Add colouring gradually until desired shade is reached. Spoon into a piping bag to ice cupcakes, or simply spread with a palette knife.

Optional extras:
Sugar paste roses, leaves, daisies and butterflies.