Lemonade cupcakes

Heat your oven to 180°C/160°C fan/gas mark 4.

Line a muffin tin with cupcake cases.

Combine the butter and sugar and mix until it’s light and fluffy.

Beat an egg in a separate bowl and add to the butter and sugar.

Sift in the flour and stir until combined.

Pour in 120ml of the lemonade a little bit at a time and stir.

Fill each cupcake case so it’s about three-quarters full.

Bake in the oven for 15 to 20 minutes. To check they’re cooked, stick a cocktail stick in the middle of the cupcake, if it comes out clean then the cupcakes are ready.

Take the cupcakes out of the oven and put them on a wire rack to cool.

While the cupcakes are cooling, make the icing sugar.

Mix 125g of icing sugar with 15ml of lemonade. Add the lemonade a little bit at a time, stirring until it’s the right consistency for you. If the icing becomes too runny, add more icing sugar and keep stirring.

Double-check the cupcakes have cooled. If they have, spread the icing sugar on each cupcake.

And now you can decorate. For extra lemony cupcakes, add a sprinkling of lemon zest to the icing sugar.