Ingredients:
3 large egg
125g unsalted butter (soft)
175g caster sugar
175g plain flour
1 tbsp milk

Ingredients: For the buttercream
230g unsalted butter
400g icing sugar
3 tsp lemon juice
2 tsp lemon zest
pinch of salt
2 tsp heavy cream

Extras:
Icing sugar, to dust

Method:
Step 1: Heat the oven to 170˚C and line a cupcake tin with 12 cupcake cases and set aside.

Step 2: In a medium-sized bowl whisk the butter and caster sugar until light and smooth. Next, add in the eggs one at a time and give it a quick whisk, then add in your flour and baking powder and fold in using a wooden spoon, until fully combined. Finally, add in the tbsp of milk to make a soft dropping consistency.

Step 3: Divide the batter evenly into the cupcake cases and bake for about 12-17 minutes, or by using a skewer to see if the middle has been fully baked. Remove from the tray and allow to cool down on the wire rack.

Step 4: While they are cooling down, you can start to make the buttercream.

With a stand mixer fitted with a paddle, beat the butter on medium until creamy, usually takes about 2 minutes. Add the icing’ sugar, lemon juice, heavy cream, and zest. Taste and add salt as needed.

Step 5: Once the cupcakes are cool, slice down in the middle, and on one half spread the buttercream on it then sandwich with the other half. Continue this process.

Step 6: Finish by dusting some icing sugar.

Serve straight away with a nice cup of tea. Enjoy!