Lemon Cupcakes

Preheat the oven to 180°C (fan 160°C, gas mark 4). Line two cupcake trays with cupcake cases.

Using either an electric mixer or mixing bowl and whisk, beat the butter and golden caster sugar together until pale and fluffy, then whisk in the lemon extract and lemon zest.

Reduce the whisk speed and slowly add the eggs, along with a tbsp of the flour to prevent it from curdling.

Add the remaining flour to the butter and sugar mixture. Using either a piping bag or ice-cream scoop, divide the batter between the cupcake cases and place in the oven for 20 minutes, or until lightly golden and firm to the touch.

Leave the cakes to cool a little on a wire rack.

To make the syrup place the golden caster sugar in a pan with the lemon juice. Simmer for a few minutes until dissolved, then take off the heat and set aside to cool. Once cool stir in 1tsp of lemon extract and zest.

Add some sugar syrup to the top of each cupcake.

To ice, put the cream cheese, butter, lemon extract and golden icing sugar in a mixing bowl and slowly mix together until light and fluffy. Place in a piping bag and ice accordingly. Top with lemon sweets.