Adapted from Mary Berry’s Lemon Cupcake Recipe.
Preheat oven to 180 degrees celcius. Line a deep muffin tin with muffin cases.
In a bowl soften 125g of butter/baking margarine. Add 125g of caster sugar and bind together to form a paste. Add two large egg and 125g self raising flour. Fold the mixture until smooth. Add 2 tbsp of milk and mix. Add finely grated zest of a lemon and a little juice.
Fill the muffin cases just over half way with mixture. Mary Berry managed 12, I only managed 8 with my mixture. Bake for 20 -25 minutes in the centre of the oven then transfer to a cooling rack.
Meanwhile in a big mixing bowl beat together 125g of butter/baking margarine with 250g of icing sugar. Add the juice of the lemon and mix until light and fluffy.
I piped on the icing then sprinkled some edible glitter on top.
Nom nom nom.