Lemon Drizzle Cupcakes with Lemon Buttercream

So seens as the first week of January's over and everyone's back to the usual work and school routine I've decided to share a cheeky Cupcake recipe - I think we all might need a little cheering up :) 

For these Lemon Drizzle Cupcakes you basically 
follow an ordinary Lemon Drizzle Cake recipe which is really simple...


INGREDIENTS

FOR THE CUPCAKE BATTER

225g Butter

225g Caster Sugar

225g Self Raising Flour (sieved)

Zest of 3 Lemons

4 eggs

FOR THE LEMON DRIZZLE

Juice of 3 Lemons (-1 tbsp)

90g Caster Sugar

FOR THE LEMON BUTTERCREAM

100g Butter

200g Icing Sugar

1 tbsp Lemon Juice

 FOR THE CUPCAKES....

1) Preheat your oven to 180C/ 350F/ Gas Mark 4
2) Cream the butter and sugar together in a food mixer until the mixture is light and creamy
3) Add in the eggs one by one and continue to mix
4) Add in the sieved flour - spoon by spoon until the  mixture is light and fluffy
5) Grate the zest  of the lemons and add it to the mixer
6) Line a muffin/cupcake tray with bun cases and put 2 spoonfuls of the mixture into each case
7) Cook for approx. 20 mins
8) When cooked, leave the buns to cool in the tray

FOR THE LEMON DRIZZLE....

1) Put the lemon juice into a small pot over a low heat
2) Gradually add the sugar and stir
3) When all of  the sugar is dissolved remove the pot from the heat
4) Using a skewer, poke holes all over the top of each of the cupcakes (they should still be in the tray)
5) Using  a spoon pour the lemon drizzle over each of the cupcakes allowing it to drizzle into each of the holes
6) Leave the cupcakes to sit while you make the icing

FOR THE LEMON ICING...

1) Cream the butter and sugar together in a food mixer

2) When the mixture is light and fluffy, add the lemon juice

3) When the cupcakes have cooled fully begin to ice them (I use two spoons for this - it works pretty well)

Enjoy!!! :)