- Chop the butter into large chunks and place in a bowl of warm (not hot) water to soften gently.
- In a large mixing bowl whisk together (in mixer or by hand or with large balloon whisk) the softened butter and sugar.
- Whisk until creamy and fluffy.
- In a jug gently beat together the eggs. Add the eggs a little at a time to the butter and sugar mix – whisking in well with same whisk.
- Beat well until creamy and combined before adding more egg.
- Sift the flour onto the scales and then again as you add to the mix.
- Sift the flour into the mix a bit at a time and gently fold in with a metal spoon.
- Fold in the lemon zest with the last bit of flour. Once all the flour is completely combined gently fold in the milk a little at a time.
- Line a cupcake tray with cake cases and spoon in the cake mixture. Make sure each paper case is only about half full then gently smooth the tops.
- Bake in a preheated oven 180 (fan) or 200 (normal) for approx 15 mins or until springy to touch.
- Then it's time to work on the lemon soak. So sieve the juice of 2 lemons into a jug and whisk in 3 tablespoons of icing sugar.
- As soon as the cakes come out of the oven, and they are still in their tins, prick the tops with a cocktail stick then spoon the lemon soak carefully over each of the cakes.
- Leave the cakes to cool completely in their tins before decorating.
- To make the icing mix 2 boxes of royal icing sugar with lemon juice instead of water and beat in a mixer until stiff peaks form.
- Take a few tablespoons of the icing and keep on one aside in an airtight container to use for piping and decorating later.
- Add a little more lemon juice to the remaining icing so it is smooth enough to spread.
- Carefully spoon the icing onto each cupcake and use a palette knife to spread to the edges and smooth. The icing must be completely dry before the decorations are added.
- For the butterfly decorations, roll a smal ball of pale lilac sugar florist paste on a worktop lightly dusted with icing sugar. Use a butterfly cutter to stamp of butterflies, leave them to dry over the edge of a food container to create the natural butterly snap. Then put the remaining stiff icing into a piping bag and use to attach the butterfly decorations.
Recipe from Great British Bake Off finalist and Dream Tea ambassador, Miranda Gore Brown. Dream Tea which runs from 15th to 21st June, is national children’s charity, Dreams Come True’s annual fundraising campaign.
It asks people across the nation to take precious time out with friends, family and colleagues over cake and a cuppa, whilst raising money to bring joy to children and young people with serious and life-limiting conditions. To take part visit: www.dreamscometrue.uk.com/dreamtea or call 0800 018 6013.
- There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A light and lovely bake that the grandchildren will love to join in with
375 g unsalted butter (softened) 375 g white caster sugar 6 free range large eggs 375g self-raising flour 7.5 tablespoons of full fat milk zest from two large un-waxed lemons For the icing: 2 boxes of royal icing sugar Juice of 2 lemons 1 packet of pale lilac Sugar Florist Paste 1 packet of white Sugar Florist Paste Butterfly cutter
Time: 40 minutes Serves: 24 Nutrition: n/a