for 12 cakes
- ⅔ cup
self-rising flour (sifted)
- ½ cup
superfine caster sugar
- ½ cup
lemon (zest finely grated)
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
Combine the flour, sugar, butter, eggs and lemon zest in a bowl and whisk together for 2 minutes or until smooth.
Divide the mixture between the paper cases, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool completely.
Sift the icing sugar into a bowl, then slowly stir in the boiling water a few drops at a time until you have a thick icing. Divide the icing into 3 bowls and colour each with a different food colouring.
Dip the top of four cakes in each of the coloured icings, then sprinkle with your choice of toppings.
Suggested variation; to add height to your cupcakes, replace the icing above with buttercream and apply a thick layer with a palette knife before dipping the tops in the cake sprinkles.