Make these cute lemon cupcakes with the children for a bake sale or afternoon snack. Enhance with lemon buttercream and a few vibrant sweets

• Preparation and cooking time
  • Prep:20 minutes
  • Cook dinner:20 minutes
• Simple
• Makes 12

• Freezable (Freeze un-iced)

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Substances

• 140g unsalted butter, softened
• 100g caster sugar
• zest ½ lemon
• 2 giant eggs, frivolously crushed
• 140g self-raising flour

For the butter cream icing

• 85g butter, softened
• 175g icing sugar
• zest and juice ½ lemon
• sprinkles or sweets, to brighten

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Technique

• STEP 1

  Warmth oven to 180C/160C fan/gasoline 4. Line a 12-hole bun tin with fairy cake circumstances. Beat the butter and sugar in an enormous bowl with a wood spoon till it’s actually gentle, then add the lemon zest. slowly stir within the eggs, then fold within the flour till it’s all mixed. Use two teaspoons to divide the combination between the cake circumstances. Bake for 18-20 minutes till the muffins are golden and springy whenever you contact them. Cool the muffins on a wire rack.

• STEP 2

  Whilst you look ahead to the muffins to chill, make the butter cream icing. Beat the butter till it’s actually gentle. Progressively beat within the icing sugar, lemon zest and juice till it’s thick and yummy. Unfold the butter cream on prime of the muffins with the again of a spoon, then embellish with sprinkles or sweeties.