My littlest school boy does not like chocolate (or school drop off it would appear). Pretty much all my school baking to date has included dark chocolate because that's what my biggest school boy loves and I like to think its a good option for school, I reckon anything homemade is better than anything bought even if its got chocolate in it plus its full of antioxidants and energy.
However I now need to find some new lunchbox goodies to suit them both and I started with these, they have a gentle citrus flavour and are as cute as a button. These lovely little cakes will be popped into this weeks lunch boxes, that is if there are any left, they have been given the big tick of approval at our place, you know the one where they keep asking and asking and asking for another one!
125g butter, softened
125g caster sugar
2 large eggs
zest of 1 lemon
175g self raising flour
pinch of sea salt
4 tbsp milk
juice of 1/2 a lemon
100g icing sugar
Preheat your oven to 180 and line your cupcake tins with 12 paper cases.
Cream together butter and sugar until pale and fluffy, zest in the lemon then add the eggs one at a time beating after each addition. Gently fold in the flour and the salt, then lastly add the milk, stir until just combined. Spoon the batter into your prepared cases and bake for 15 - 20 minutes or until a skewer comes out clean. Remove from oven to a rack and cool completely.
For the glaze combine the lemon juice and icing sugar in a small deep bowl and stir until smooth, dip the cooled cupcakes into the glaze then pop them back on the rack to set.