Recipes

1.Preheat the oven to 170degrees celsius and line muffin tin with liners.

2.In a large bowl cream the butter and the sugar on a medium-high speed unitl pale and creamy, this should take about 3-5 minutes.

3.Add the eggs one at a time, beating for a few minuets after each to make sure they are combined. If any signs of curdling occur add a tablespoon of flour. If using zest include it with the last egg.

4. Sift in half the flour and beat or stir in unitl just combined. Repeat with the remaining flour and mix in extract.

5.Spoon mixture into cases and bake for 20 minutes or until a toothpick is inserted into the centre and comes out clean. Allow to cool in the tin for 5 minutes and then place on a wire rack and allow to cool for a further 30 minutes until frosting.

Lemon Frosting

115g butter

1 teaspoon vanilla extract

pinch of salt

450g icing sugar

20ml milk

2 tablespoons lemon juice

few drops of yellow food colouring

1.Cxream the butter, vanilla and salt together until light and pale, this should take about 2 minutes.

2.Add icing sugar alternating with the milk until the mixture is creamy and smooth beating well after each addition.

3.Beat in the lemon juice and yellow food colouring until desired colour and taste is achieved.