Lemon Buttercream Icing

• 125g butter, softened
• 3 cups icing sugar, sifted
• ½ teaspoon vanilla essence
• ¼ cup milk warmed for ten seconds in microwave
• 2 tbsp fresh lemon juice

Preheat oven to 160 degrees Celsius. Line a 12 hole muffin pan with cupcake cases.

In a large bowl with an electric mixer, cream the butter and sugar together until fluffy and pale, about 2-3 minutes. Add the eggs, one at a time until the mixture becomes creamy.

In a medium bowl combine the flour, baking soda and salt together. Mix to combine.

Alternately add the dry ingredients and the milk until thoroughly mixed.

Add the lemon zest and lemon juice. Mix batter for an additional minute until light and fluffy.

Spoon the mixture evenly into the cases filling each 3/4 full.  Bake for 17 - 23 minutes or until skewer inserted into the centre comes out clean.

To make buttercream icing, cream the butter with an electric mixer until very pale, about 2-3 minutes.  Using low speed, mix in the icing sugar alternatively with the milk, vanilla and lemon juice.  Continue to beat until light and fluffy.

Pipe or swirl the buttercream icing onto cooled cupcakes.

Makes 12.

TIP Use a little yellow food colouring to make a pretty pastel lemon colour and then leave as is or decorate with coloured sugar, sprinkles or sliver balls.