Lemony cupcakes

Inspired by Julie’s “lemon diva” cupcakes on Masterchef Australia, I made my own version today:

What you’ll need:

• 125g butter, softened , chopped
• 1 teaspoon lemon essence
• 2/3 cup caster sugar
• 3 eggs
• 1 1/2 cups self-raising flour
• 1/4 cup milk
• zest from 1 lemon

For the icing, you’ll need:

• 125g butter, softened, chopped
• 1 teaspoon lemon essence
• 1 1/2 cups icing sugar
• 2 tablespoons milk

For the candied lemon slices:

• lemon slices
• 1/2 cup sugar
• 2 tablespoons water

What you do:

1. Preheat oven to 180 degrees C. Line two 12-hole patty pans with silicone cases.
2. Combine butter, essence, sugar, eggs, lemon zest, sifted flour and milk in a small bowl until mixture is smooth.
3. Divide mixture among cases; bake about 20 minutes.Let cool.
4. Meanwhile, make lemon butter cream.
5. Spread tops of cakes with icing, top with a candied lemon slice.

To make the icing:

• Beat butter and essence in a small bowl with electric mixer. Gradually beat in half the sifted icing sugar, milk, then remaining icing sugar.

To make the candied lemon slices:

• In a saucepan, heat the sugar until it turns a slight golden colour but still transparent.
• Add the lemon slices and simmer for 10 minutes until the syrup slightly thickens.
• Place a lemon slice on top of the iced cupcake. Pour a little of the syrup on top.