Lemon Cupcakes (Hummingbird Bakery)

Makes 12 cupcakes

Ingredients
120g plain flour
150g caster sugar
1 1/2 tsp baking powder
2 tbsp grated lemon zest
40g unsalted butter
120ml milk
1 egg
Splash of lemon juice (not in the original recipe)
For the frosting:
250g icing sugar
80g butter
2 tbsp grated lemon zest
yellow food colouring (as much as for the desired colour)
25ml milk
Splash of lemon juice (not in the original recipe)

Instructions
1. Preheat oven to 170c. Put flour, sugar, baking powder, zest, and butter in a freestanding electric mixer with a paddle attachment. Beat on slow speed until a sandy consistency is reached. Gradually pour in the milk and beat until just mixed. Add lemon juice if using.
2. Add the egg and continue beating until just mixed (scrape any unmixed ingredients from the side of the bowl). Continue mixing for a couple of minutes until smooth (do not over-mix).
3. Spoon the mixture in to paper cases, filling 2/3 full. Bake for 20-25 minutes. Leave to cool slightly before turning out of the tin on to a wire cooling rack.
For the frosting:
1. Beat together the icing sugar,  butter, lemon zest and food colouring in a free-standing mixer on medium-slow until well mixed. 
2. Turn the mixer down to slow and add the milk and lemon juice if using. When it is all mixed in, turn the mixer up to high speed. Continue beating until light and fluffy, at least 5 minutes. 
3. When the cupcakes are cold, pipe or spoon the frosting on top and decorate. 

Notes: I wanted to make these particularly lemony so added lemon juice to both the cakes and the frosting. 
 
Adapted from The Hummingbird Bakery Cookbook