I was instructed to post something pretty. So here it is.
(Yields 40 2oz cupcakes at 19gms per cupcake)
225 gms self raising flour
225 gms butter
225 gms sugar
4 large eggs
1 tsp baking powder
1 tsp vanilla extract
Rind of 1 whole lemon (or more, if preferred)
Put everything in the bowl and beat on high. Try not to overbeat it as this will cause the batter to break. You want to stop when the batter is very fluffy and stiff.
Spoon batter into cupcake cases and bake at 180 Celsius for 20 minutes or till slightly brown.
You don't want to over bake the cupcakes as it was cause the cupcakes to be dry.
Once cool, mix a batch of buttercream and let your imagination run wild.
notes: To make sure you get batter of nice consistency, try not to use butter that has been out too long. Butter that has been out too long will cause the batter to be slightly runny.
Use large eggs to ensure that the cupcakes have enough moisture.