Cupcakes:

Cup of Yum
1. Preheat your oven to 180℃ (160℃ for fan ovens) and line a cupcake tin with 12 cases.
2. In a large bowl, cream together the butter and sugar until soft and fluffy.
3. Mix in the flour and the eggs, a little bit at a time, until you have a smooth, thick cake batter. Then stir in the lemon zest. If needed, you can add a splash of milk to help loosen the mixture.
4. Divide the cake mix between your 12 cases and bake for 20-25 minutes until a toothpick comes out clean. Transfer them to a wire rack and leave to cool completely.
5. Once the cupcakes are cool, gently cut the tops off using a small serrated knife. Cut the tops in two then set them aside with the matching cupcake.

Topping:

1. Add the softened butter to a bowl and slowly stir in the icing sugar, a little at a time. Add the lemon juice and lemon zest and mix until smooth.
2. Transfer the buttercream to a piping bag fitted with a star nozzle and pipe a swirl onto the flat top of each cupcake. Then stick on the two halves of the tops with the flat side down, to create a butterfly shape.
3. Top with a dusting of icing sugar and enjoy!