Lemon Cupcakes with Lemon Icing

125g Soft Butter
175g Caster Sugar
Finely Grated Zest of 1/2 Lemon
2 Eggs Beaten
150g Plain Flour
1/4 tsp Baking Powder
Icing
75g Soft Butter
125g Sifted Icing Sugar
Grated Zest 1/2 Lemon
1-2 tsp Lemon Juice
Cake Method : Cream the butter and then add the sugar and grated lemon zest. Beat until light and fluffy. Beat in the eggs, soft in the flour and baking powder and fold in. Divide into 12 paper cases in muffin tin. Bake for 7-10 mins at 180
Icing Method : Cream the butter and add the icing sugar and beat. Add lemon zest and enough lemon juice to soften the icing into a spreadable consistency. I found I had to add more icing sugar as it went quite runny and i wanted to pipe the icing on. If you are going to spread the icing on then follow the recipie as it is. Spread or pipe icing on to cakes