Sweet Treats: Lemon Cupcakes

For the cupcakes:

115g softened unsalted butter
115g caster sugar
115g self-raising flour
2 large free-range eggs
Zest of 1 lemon

For the buttercream frosting:

110g softened unsalted butter
175g icing sugar
2 tbsp milk
1 tsp lemon juice
1/2 tsp lemon zest

For the lemon syrup:

100ml lemon juice
100ml water
85g sugar
1 tsp lemon juice
1 tsp lemon zest
1 tsp cornstarch

There may appear to be a lot of ingredients, but the recipe is pretty simple to follow... honest!
If you're in doubt, then the cupcake kits that you'll find on supermarket shelves are a great alternative.

For the cupcakes:

1. Preheat the oven to approximately 180°C.
2. Line a muffin-tin with 12 cupcake cases.
3. Cream the butter and sugar together in a bowl until it is light and fluffy.
4. Gradually beat in the eggs, followed by the flour, lemon juice and lemon zest.
5. Evenly divide the mixture between the 12 cases. A heaped tablespoon is a good start.
6. Pop them in the oven for 15 - 20 minutes until golden brown, don't open the oven before that time!
7. Allow the cakes to cool in the muffin tray for 10 minutes or so before transferring to a wire rack.

For the buttercream topping:

1. Carefully beat the softened butter and icing sugar together in a bowl; trying not to create a sugar-cloud!
2. Gradually add the milk, lemon juice and a bit of the zest and mix until a smooth consistency is formed.
3. Fill a piping bag with the butter cream topping. Ensure the cupcakes are cool.
4. Pipe a rosette-like shape working from the outside towards the centre of the cupcake.

P.S. You don't have to use a piping bag, it just makes it look fancy - like they do in bakeries and coffee shops!

For the lemon syrup:

1. Heat the lemon juice, water, sugar, lemon zest and cornstarch in a saucepan over a medium heat.
2. Simmer until the sauce has thickened and then remove from the heat. Usually takes 3-5 minutes.
3. Allow to cool completely before carefully drizzling over each cupcake.
4. Enjoy!