Step 1

Put the dry ingredients into a mixing bowl: Flour, sugar, baking powder, zest and butter (treat butter as 'dry' for our purposes). Mix until you have an even sandy consistency.

Step 2

Measure out the milk in a jug, add the egg and whisk well. Drizzle into the flour whilst mixing, until you have a smooth batter.

Step 3

Spoon evenly into 12 cupcake cases and bake at 170°C for 20 minutes until bounce back to the touch. Cool on a wire rack and in the meantime make the icing by mixing all the ingredients together for several minutes until light and fluffy.

Step 4

It is hard to over mix icing, so just keep going until it is really pale and fluffy. Add more milk/lemon juice or icing sugar to change the consistency. You should aim for something that holds its shape without being too stiff.

Step 5

Pipe the icing on top of the cakes using a reusable piping bag and large star nozzle and decorate as required.

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