100g butter, softened
2/3 cup caster sugar
1/2 tsp vanilla extract
1 1/3 cups self-raising flour
1/2 cup milk
2 tsp lemon zest
Preheat the oven to 180C (160C fan-forced). Line a 12-hole muffin tin.
Using electric beaters, beat the butter, sugar and vanilla extract until light and creamy. Add the eggs and beat well. Stir through the lemon zest.
Fold flour and milk into the mixture until just combined.
Fill each paper case to approximately 2/3 full. Bake for 20 minutes or until golden in colour. Remove from the oven and gently tilt each cupcake in the tin so to allow the bottom of each cake to cool. When cool enough to handle, remove the cakes from the tin and cool on a wire rack. Cool completely before frosting.
125 g unsalted butter, softened
1 1/2 cups icing sugar (use more if you want a stiffer frosting)
2 tbsp lemon juice
1 tbsp milk
Using electric beaters, beat the butter until light and creamy. Add the lemon juice and milk and gradually add the icing sugar until desired consistency. Frost cooled cupcakes and top with candy!