Lindsay's Zingy Lemon Cupcakes

First things first, preheat the oven to 180C or 160C for fan assisted ovens.

Line a 12-hole cupcake baking tray with cupcake cases.

Add butter or margarine and sugar to the mixing bowl and beat them together until the mixture is pale and fluffy.

Fill the prepared cupcake cases with the cake mixture (around two thirds full), then pop them in the oven to bake for 18-22 minutes or until perfectly baked.

Now the cupcakes are fully cooled, use a piping nozzle (or knife) to remove the centre or core of the cupcake and keep to one side.

Take the room temperature butter (please note this butter cannot be substituted for margarine) and mix until it is smooth and silky.

Add half of the icing sugar mix well and add the remaining half.

Beat fully before adding the lemon juice and give it a final mix to incorporate all of the ingredients.

Get creative and pipe your favourite designs onto the cupcakes.

I chose traditional swirls and roses this time.

If you like add some sprinkles, more lemon zest or anything else you can think of to decorate your bake!