Ever So Lemony Buns!! :)

Following my posting of one of my all-time favourite recipes, Granny's Lemon Cake, back in December, (Click HERE to see my recipe!!! ;) ) I thought today I would share with you another baked creation which inevitably combines intense lemony moistness with irresistible cuteness. This baked creation being of course, the aptly named Ever-So-Lemony Bun, a scrumptious, airy, light-as-a-fairy cupcake which provides the perfect accompaniment to a large cup of tea on a chilly spring evening, or maybe for a nice little treat after dinner with a dollop of fresh, warm custard. ;)

Ingredients (makes 9 cupcakes :) )

• 80 g butter/margarine, softened
• finely grated zest of 2 lemons
• 2 medium eggs
• 180 g self-raising flour
• 5 tbsp full-fat milk
• 90 g caster sugar
• 90 g light brown soft sugar
• apricot jam to glaze

Method :)

• Preheat the oven to 180c/fan 160 c and line a muffin pan with 9 paper cases (cupcake or muffin, not bun or fairy cake ones - the latter are too small!! :o
• Beat the butter or the margarine in a large bowl until very soft, and then add the eggs, the milk, the flour and the two sugars. Beat well for about 3 minutes until well incorporated.  After 2 minutes pause the mixer and scrape down the sides of the bowl before resuming mixing, so there is no mixture wasted.
• Fold in the lemon zest with a large metal spoon, and then Divide the cake batter equally amongst the 9 cupcake cases. 
• Bake for about 20 minutes until risen and golden. Leave the cakes in the muffin tray for about 5 minutes before transferring to a wire rack.
• When the cakes are cool, gently heat a couple of tablespoons of apricot jam in a saucepan. Brush a little of the warmed jam over the top of each cupcake to make a sticky, shiny glaze.