Prep time:

25 mins

Cook time:

20 mins

Serves:

Makes approx 12

Ingredients

For the zesty lemon cupcakes:

175g unsalted butter, softened
175g caster sugar
3 eggs
175g self-raising flour
Zest of 1 large lemon
½ tsp baking powder
2tbsp milk

For the lemon buttercream:

125g unsalted butter, softened
250g icing sugar, sieved
Juice of 1 large lemon

To decorate:

6 ready-made blue or pink feet sugar decorations
9 ready-made blue or pink baby sugar decorations
Edible silver balls
Edible cream or lemon glitter

Method

For the zesty lemon cupcakes:

Preheat the oven to 190oC/376oF/Gas Mark 5.
Line a 12-hole muffin tin with paper muffin cases
Whisk the butter and sugar together using an electric hand whisk or beat with a wooden spoon until pale and creamy
Gradually whisk in the eggs until just combined. Then add the flour, lemon zest, baking powder and milk.
Whisk until combined and fluffy.
Divide equally between the paper cases, filling them about two-thirds full, and bake in the oven for 18-20 minutes until golden and risen.
Leave to cool in the tin for 5 minutes, then transfer to a wire rack to go cold.

For the lemon buttercream:

Whisk the butter in a bowl until fluffy.
Gradually add the icing sugar and whisk until it comes together
Add the lemon juice and whisk until light and fluffy.
Use as required

To decorate:

Spread a little of the buttercream over the tops of six cupcakes using a small palette knife.
Put the remaining buttercream into a piping bag with a small star nozzle and pipe a star border around the edge of the six iced cupcakes.
Decorate the remaining cupcakes with small rosettes, starting on the outside edge and working your way into the centre to cover the tops.
Decorate each cupcake with a baby decoration or pair of feet. Sprinkle the piped cupcakes with silver balls and all the cakes a dusting of glitter.

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