Makes 12 regular cupcakes
110g unsalted butter, room temperature
225g caster sugar
2 large eggs
150g self-raising flour, sifted
125g plain flour, sifted
90ml semi-skimmed milk at room temperature
2 tblsp freshly squeezed lemon juice ( none of that stuff you get in a bottle!)
1 tblsp sour cream
Grated zest of a lemon
Preheat oven to 160oc (fan)/350f/gas mark 4 and line a 12 hole muffin tray with cupcake cases
Cream the butter and sugar, add the eggs one at a time and mix well.
Combine the two flours in a separate bowl and combine the milk, lemon juice and sour cram in a jug. Add one-third of the milk to the butter mix and beat well, then add one-third of the flour mixture and beat again. Repeat until both mixtures are Incorporated. Add the lemon zest.
Spoon into the cupcases. Bake for 25 minutes until they spring back when pushed and are golden brown.
Cool and cover in Lemon Buttercream.
110g unsalted butter at room temperature
2 tblsp freshly squeezed lemon juice
Grated zest of one lemon
500g icing sugar
Mix all the ingredients together and stick directly to thighs.....