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Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 170 C /Gas 4. Line 2 muffin tins with bun cases.
Cream the margarine, sugar and zest of 2 lemons together in a bowl until light and fluffy. Gradually beat in the eggs until combined. Sift the flour into the creamed mixture and fold in gently.
Divide the mixture between the cupcake cases and bake for 20 minutes or until lightly golden and springy on top. Leave them in the tin. Mix together the juice of one of the lemons with a heaped dessertspoon of icing sugar, to make a lemon syrup. While the cupcakes are still warm, brush the lemon syrup over the tops of the buns. Leave in the tin for a few more minutes before transferring to a cooling rack.
To make the lemon icing: Place the icing sugar and margarine into a mixing bowl. Mix together until light and fluffy. Add one tablespoon of lemon juice and mix again.
Use a piping bag fitted with a wide star nozzle (no.8), pipe icing onto each cupcake in circles, ending with a point of icing at the centre of each bun. Finish decorating the cupcakes with sugar paste flowers and a cupcake wrapper.