This is a really easy bung everything in together recipe which makes a tin full of light golden cupcakes that are firm enough to decorate. Perfect for kids parties or school cake stalls.
1 1/3 cups self-raising flour
A pinch of salt
100g softened butter
½ cup caster sugar
2 large free range eggs
1 dessertspoon of lemon juice
Grated zest of one lemon
small spash of milk
Pre heat oven to 190°C.
Line mini muffin tins with paper cases.
Combine all the main ingredients together in a bowl and beat until absolutely smooth - about 1-2 minutes.
Spoon the mixture into the prepared tins and bake for 15 -20 mins or until well risen and golden.
1 cup sifted icing sugar
A little squeeze of lemon juice or a drop or two of natural food colouring and flavouring such as raspberry or peppermint
Combine the icing sugar and flavourings/colourings, use only as much water as you need to make a spreadable icing. Ice the top of each cup cake then decorate however you like.
100 g unsalted butter
175 g icing sugar
Flavouring and colouring, if required
Beat the butter until it is very light and fluffy. Add the icing sugar a little at a time, otherwise it will fly everywhere when you try to beat it in, particularly if you're using electic beaters. Beat the icing sugar in well until it's all incorporated. The finished butter cream will be firmer than whipped cream but still light and pale enough so you can easily add colouring. Once you've added any colouring/flavouring that is required you can either spread the icing on cupcakes or pipe it on using a piping bag and nozzle.