150g soft butter
150g golden caster sugar
150g Shipton Mill organic white self-raising flour
3 large eggs
2 tbsp freshly squeezed lemon juice
2 tbsp lemon rind (unwaxed)
few drops of pure lemon essential oil (suitable for human consumption)
juice of two lemons
50g golden caster sugar
Preheat the oven to 190C.
Line the holes of a muffic tin with 12 cupcake cases.
Place all the ingredients for the cake mixture in a large bowl and mix with an electric whisk for 1 minute or until well combined.
Divide the mixture equally between the cupcake cakes.
Bake in the centre of the oven for 18 minutes or golden brown in colour.
While the cakes are cooking, mix together the lemon juice and sugar.
Prick the cooked cakes with a wooden toothpick or skewer before drizzling with the lemon sugar topping.
Allow to cool completely in the tin.
Store in an airtight container for 4-5 days.