lemon & limoncello cupcakes

Makes 16

Preparation time 20 minutes, plus cooling

Cooking time 12 minutes

65 g (2½ oz) lightly salted butter, softened

65 g (2½ oz) caster sugar

65 g (2½ oz) self-raising flour

finely grated rind of 1 lemon, plus 1 tablespoon of the juice

1 egg

3 tablespoons limoncello liqueur

Icing

5 tablespoons lemon curd

75 g (3 oz) unsalted butter, softened

50 g (2 oz) icing sugar, plus extra for dusting

Place 16 mini silicone muffin cases on a baking sheet.

Put the butter, sugar, flour, lemon rind and egg in a bowl and beat with a hand-held electric whisk until light and creamy. Divide among the cases.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 10–12 minutes until risen and just firm. Leave in the cases for 2 minutes, then transfer to a wire rack to cool. Drizzle 2 tablespoons of the limoncello over the cakes and leave to cool completely.

Reserve 2 tablespoons of the lemon curd and spread the remainder over the cakes with a palette knife.

Make the icing by putting the unsalted butter, icing sugar, reserved limoncello, reserved lemon curd and the lemon juice in a bowl and beating well until smooth and creamy. Place in a piping bag fitted with a star nozzle and pipe swirls on top of each cake. Serve lightly dusted with icing sugar.

For rhubarb & orange cupcakes, make the sponge as above, using the finely grated rind of ½ orange instead of lemon. Divide among the cases. Cut 100 g (3½ oz) rhubarb into very thin diagonal slices and toss with 4 teaspoons caster sugar and a good pinch of ground ginger. Pile on top of the sponge bases and scatter with 2 tablespoons crushed flaked almonds. Bake as above and serve dusted with icing sugar.