PUBLISHED: 06:53 09 June 2014
Archant Norfolk Photographic Â© 2010
For the sponge:
300g caster sugar
300g self raising flour
Zest of a lemon
For the icing:
250g icing sugar
Yellow food colouring
1 Beat the soft butter and sugar.
2 Mix until pale and creamy.
3 Gradually add the eggs one at a time and beat thoroughly.
4 Gently stir in the sifted flour.
5 Mix thoroughly.
6 Add lemon zest.
7 Place dessertspoonfuls into paper cases.
8 Bake at 180C for 10 to 15 minutes. Allow to cool.
9 Prepare the icing. Beat the butter and icing sugar until pale and creamy.
10 Mix in the vanilla essence and yellow food colouring.
11 Beat well.
12 Place into a piping bag with a star nozzle and pipe on to cooled cup cakes.
13 Decorate as desired with sugar sprinkles, sugar flowers or edible glitter.