Lemon Cupcakes

This recipe is taken from Gourmet Traveller with a few modifications.

Ingredients
150g unsalted butter, at room temperature and chopped
225g caster sugar
1 tbsp lemon zest
4 eggs
250g self raising flour
100ml lemon juice

1. Pre-heat oven to 175 degrees.
2. Using an electric mixer, beat butter and caster sugar until pale. Add lemon zest and beat in eggs, one at a time, until smooth.
3. Sift in self raising flour and add lemon juice. Mix until combined.
4. Spoon the batter into cupcake liners and bake for approx 30 mins or until top becomes golden. Cool and top with runny icing.

Golden Runny Icing
1 tbsp mixed peel
2 tbsp hot water
6 tbsp icing sugar

1. Infuse the mixed peel in the hot water. Stand for 30 mins. Strain and keep the liquid.
2. Mix the liquid with icing sugar to form a runny consistency. If desired, add in 1/4 tsp edible gold dusting powder to add some shimmer.
3. Spoon 1 tsp onto each of the cupcakes.