For the cakes:

  • 225g self raising flour
  • 225g caster sugar
  • 225g butter
  • 4 eggs
  • 3/4 teaspoon bicarbonate of soda
  • Splash of milk
  • Zest of one lemon

For the Buttercream icing

  • 225g icing sugar
  • 110g butter
  • 2 tablespoons lemon juice


First make the LEMONY BUTTERCREAM icing:

If you have a food mixer, tip the icing sugar in there and with the lid on, whizz for a few seconds – this sieves the powder and rid it of lumps. If doing by hand, sieve into a bowl.

Next add the butter and lemon and zest and blitz until it turns to a creamy consistency. It’s now ready to use.

Now for the CAKE...

Cream the butter and sugar together in the food mixer or by hand, then add the flour, lemon zest and whizz a bit longer. Next add the eggs one at a time and whisk together into the mixture. Add a splash of milk and whizz until the cake mix is silky smooth.

You need to put a dollop of mixture into 24 cake cases. It might make more depending on the size of the cake cases.

Cook at 170C/325F/gas mark 3 for twelve minutes, check them to make sure they aren’t burning and if a little wobbly put back for two minutes.

When the cakes have cooled, cut a scooped out section off the top of each cake with a sharp knife, cut it in half and then fill the hole with icing. Up-end the two mini slices of cake and arrange them on the top of the cupcake like wings. I like to sprinkle edible glitter on them. Good for parties and sleepovers! Or breakfast…