Extracted from: The Quick After Work Cookbook.
Serves 12, 30 minute cook time (214 Kcal per portion).
- 150g butter
- 150g caster sugar
- 150g self-raising flour
- 2 eggs
- 2 tbsp milk
- 1 lemon, finely grated zest and juice, plus extra zest to garnish
- 50g granulated sugar
Preheat the over to 180C. Lin a 12 hole muffin tin with paper cases.
Tip the butter, caster sugar, flour, eggs and milk into a bowl and beat until smooth. Beat in the lemon zest. Divide the mixture between the paper cases.
Bake the cakes for 15-18 minutes, transfer to a wire rack.
Mix the granulated sugar with the lemon juice and spoon over the hot cupcakes. Sprinkle more lemon zest.