Lemon Drizzle Cupcakes

1. 1

   beat the butter and sugar together until light and fluffy

2. 2

   beat in the eggs and milk until smooth

3. 3

   fold in the flour and lemon zest until combined

4. 4

   spoon mixture into cupcake cases.

5. 5

   I managed 10

6. 6

   bake in a preheated oven at 180c/300f until golden in top and a skewer comes out clean

7. 7

   mix juice with the sifted icing sugar.

8. 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. 9

   keep in an airtight container for up to a week but best eaten while a little warm

* Per serving · 4 servings · Values may vary.

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