Makes 12
Cupcakes:
150 grams (1⁄2 cup) butter or baking spread
150 grams (1⁄2 cup) caster sugar
3 eggs
150 grams (1 cup) self-raising flour Zest of 1 lemon Lemon Buttercream:
150 grams (1⁄2 cup) unsalted butter, at room temperature
300 grams (21⁄4 cups) icing sugar Juice of 1⁄2 lemon Sprinkles Lemon zest Drizzle: Juice of 2 lemons
75 grams (5 1⁄2 tablespoons) caster sugar
