Instructions

1. Preheat the oven to 180 C degrees. Grease and line a muffin tin or put 6 silicone muffin cases on a baking sheet.
2. Using an electric hand-held mixer, beat the butter and sugar into a light cream. Stir in the lemon zest.
3. Add the eggs one at a time, then sift the flour continuously while slowly combining with the mixer.
4. Transfer the batter into the muffin tin or silicone muffin cases. Bake for approx. 20 minutes, until golden and an inserted skewer comes out clean.
5. Allow them to cool for 5 minutes them move them to a wire rack.to cool on a grid.
6. Make the butter cream or icing. When the cupcakes have completely cooled decorate them to your liking (if they’ve risen too high, cut their tops off before icing).
7. Let the icing/ butter cream set before serving.