Lemon Cream Buns
- For the cupcakes
- 2 cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 2 unwaxed lemons (finely grated zest)
- 1 Tbsp Almond flour
- 3 eggs
- ⅜ cup plain Yogurt
- ¾ cup butter (melted and cooled)
- To decorate
- 12 candied lemons
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Mix together the flour, sugar, lemon zest and almonds in a mixing bowl.
Beat the eggs into the yoghurt, then pour into the dry ingredients with the melted butter. Beat until smooth.
Spoon into the paper cases and bake for about 20 minutes. Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
For the lemon cream: beat the butter until very soft. Gradually sift in the icing sugar, beating until smooth. Add the lemon juice, slowly, beating constantly until blended.
Spoon into a piping bag and pipe swirls on the cakes. Decorate with candied lemon slices.