When life gives you lemons

Lemon cakes are a yummy treat for any occasion, with all the deliciousness of a chocolate fudge cake but minus the heavy sickly feeling to follow. Here's some mini lemon cupcakes that would look the part on any buffet spread or ladies at lunch table.

To start you'll need 125g of soft butter and caster sugar, beat them till they're well combined and fluffy. Add 2 lightly beaten eggs and 3 tea spoons of lemon juice, then mix everything together.
Sift in 100g of self raising flour fold in, then add a spoonful of mixture to each cupcake case. Bake in the oven for 10-15 minutes till risen and golden brown.

While the cupcakes are baking whisk together 350g of icing sugar with 175g of butter. Add a pinch of lemon zest and a drizzle of lemon juice. Remove the cake from the oven and set aside to cool completely. Once cooled put the lemon buttercream into a piping bag and pipe in a circle creating a swirl on top of each cake. I added crushed pieces of lemon meringue and popping candy to mine but you could add anything from candied lemon slices or simple zest shavings.
The good thing about mini cupcakes is you can alot more and only have half the guilt!