Tangy Frosted Lemon Buns
- For the cupcakes
- ½ cup butter
- ½ cup superfine caster sugar
- 2 eggs (beaten)
- 1 cup self-rising flour (sifted)
- 1 pinch salt
- 1 lemon (finely grated zest)
- For the frosting
- 2 ¼ cups powdered sugar
- 3 Tbsps lemon juice
- 1 tsp hot water
- To decorate
- 2 lemons (grated zest)
- 3 Tbsps Sugar crystal
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
Gradually beat in the eggs, beating until fully incorporated into the mixture. Fold in the flour, salt and lemon zest until blended.
Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Place on a wire rack to cool completely.
For the frosting: sift the icing sugar into a bowl and gradually stir in the lemon juice and enough hot water until thick and smooth.
Spoon a little icing on the cakes and smooth level with a palette knife.
Scatter the lemon zest on top of the cakes and sprinkle with sugar crystals before the frosting sets.