Just cupcakes?

Everyone would have had a cupcake sometime during their life and in most cases, the cupcake really is about the icing and decorations you put on it. I am no decoration expert, in fact, if anything, the exact opposite of an expert (as you can see from my piping above). This is in fact, a piping disaster, as Paul Hollywood would probably say, calling this a disaster would be a humiliation to disaster. But I swear to god, the taste of this is divine, promise!

Ingredients (for 12 cupcakes):

1. 100g unsalted butter at room temperature
2. 150g self raising flour
3. 130g caster sugar
4. 3 tbsps milk
5. 2 large eggs
6. Finely grated lemon rind from one and a half lemon

• Pre-heat oven to 180 degrees C, or 160 fan
• Combine sugar with butter briefly, so the butter is equally incorporated later on
• Sift flour and add the milk and lemon rind to the mixture and again briefly combine the ingredients
• Add one egg and mix briefly and then add the other one until mixture becomes smooth. Take care not to over mix
• Add equal amount of mixture into 12 paper cases and into the muffin tin and bake for 25-30 minutes. The surface of the cupcakes should turn golden brown 
• Take the cupcakes out of the oven and out of the baking tin and leave to cool for at least 2 hours to make sure it is completely cooled
• In the meanwhile, prepare the icing

For the icing, it is really up to you what to add. In this case, I made lemon buttercream, rose cream and chocolate cheese cream (or chocolate cheesecake if you prepare this nomenclature). 

Rose cream

1. Whisk 50ml double cream until firm peaks have formed
2. Add 20g icing sugar, just enough colouring for your desired colour (I used red as it fits rose flavour right) and 1 tsp rose water
3. Fold in the icing sugar, rose water and colour until well mixed

Lemon butter cream

1. 50g unsalted butter
2. 50g icing sugar
3. finely grated lemond curd from half a lemon and 2 tsp of lemon juice

Chocolate cheese cream

1. Melt 50g plain chocolate over simmering water and cool to room temperature
2. Mix with 100g cream cheese and 50g icing sugar until combined