Ingredients

For the Cupcakes

• 1 Cup Plain flour
• 1/2 Cup Caster sugar
• 1 tsp baking powder
• 1 tsp Vanilla Extract
• Pinch Salt
• 1/2 Cup Milk
• 1 egg
• 1 tbsp butter, melted

For the Glaze

• 1/2 cup powdered sugar
• 1 tsp lemon zest
• 2 tbsp lemon juice

Method

For the cakes

1. Pre-heat oven to 170C degrees and lightly grease your pan of choice (if making shaped ones like me), otherwise standard cupcake cases are fine in a muffin tray.
2. In a large bowl, mix together flour, sugar, baking powder, and salt.
3. Add milk, egg, vanilla and melted butter and stir until well combined.
4. Evenly fill each case with batter.
5. Bake 10 to 12 minutes in the preheated oven, until sponge springs back when touched or until dough is set.
6. Allow to cool slightly before removing from pan.

For the Glaze

1. While the cakes are baking or cooling, make the glaze by combining powdered sugar, and lemon zest.
2. Add the lemon juice, one teaspoon at a time, until desired consistency is achieved.
3. Dip the cakes  into the glaze. Pull them up and twist slightly to catch the glaze on the top of the doughnut.
4. Allow the glaze to set and dip a second time.
5. Before the glaze becomes dry, sprinkle with something pretty – I chose rose petals, but poppy seeds and pansies would be good too!

Love

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