Lemon Drizzle Cupcakes

• 175 grams soft butter
• 175 grams caster sugar
• 2 eggs
• 4 tbsp milk
• 175 grams self raising flour
• 1 zest of an unwaxed lemon
• 1 juice of 1 lemon
• 1 tbsp icing sugar

1. beat the butter and sugar together until light and fluffy
2. beat in the eggs and milk until smooth
3. fold in the flour and lemon zest until combined
4. spoon mixture into cupcake cases.
5. I managed 10
6. bake in a preheated oven at 180c/300f until golden in top and a skewer comes out clean
7. mix juice with the sifted icing sugar.
8. while the cakes are still hot, poke holes allover with a skewer and slowly spoon icing mix over the tops until all used up
9. keep in an airtight container for up to a week but best eaten while a little warm

butter, caster sugar, eggs, milk, flour, zest of, lemon, icing sugar

Taken from cookpad.com/us/recipes/360426-lemon-drizzle-cupcakes (may not work)