You will need
125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp milk
2 large eggs
Finely grated zest of 1 small lemon
For the lemon icing:
125 g soft unsalted butter
250 g icing sugar, sifted
Juice of 1 small lemon
Edible silver balls or glitter to decorate
Deep 12-hole muffin tin and 12 paper cases
Method
1. Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
2. Divide the mixture among the paper cases. Bake in a preheated oven at 180°C/gas mark 4 for 20–25 minutes until well risen and light golden brown. Transfer the cakes in their cases to a wire rack, and leave to cool.
3. Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
4. Spread the icing over the cold cup cakes, and decorate with silver balls or glitter.
Recipe, Mary Berry’s Complete Cookery Book, Mary Berry (Dorling Kindersley)
Click here to go to the original article on Red Online
Click here to see Mary Berry’s lemon cupcakes with lemon icing
Click here to see Pulled shoulder of lamb with fennel, carrot and chilli slaw
Click here to see Bruno Loubet’s gratin of caramelized fennel, butternut squash and courgette
