Lemon fairy cakes

120 g self-raising flour
Pinch of salt
Half tsp baking powder
120 g caster sugar
120 g softened butter or margarine
2 eggs
Grated rind and juice 1 small lemon
About 4 heaped tbsp icing sugar
50 g soft margarine
Candied lemon slices to decorate

Preheat the oven to 190ºC and line a 12-hole muffin tin with paper cases. Sift the flour, salt and baking powder into a bowl. Add the caster sugar, butter and eggs and, preferably using an electric whisk, beat it together until it’s all amalgamated.

Stir in the lemon rind and one tablespoon of juice and continue to beat for two minutes. Divide the mixture between the paper cases and bake for about 25 minutes, until well risen and golden brown, then cool on a wire rack.

Gradually beat the icing sugar and one tablespoon of lemon juice into the margarine until you have a spreadable butter cream, adding more icing sugar as necessary.

Either spread or pipe the butter cream on to the cakes, decorate with small candied lemon slices and transfer to a serving plate. (Makes 12 cakes)