Lemon Drizzle Cupcakes

This is another variation of the trusted recipe off the Sainsbury's self-raising flour.

You need (makes about 18):
275 g self-raising flour
3 eggs
175 g sugar
200 g butter
2 lemons
icing sugar

Take the butter and the eggs out of the fridge well in advance. When they are room temperature mix the butter and the sugar. Then add one egg at a time plus the zest of the lemons and the juice of one.

Fold in the flour with a wooden spoon (it stops Gluten from developing, I heard on breakfast the other day).

Use a tablespoon and a knife to fill the cupcake bases.

Bake for 15-20 minutes at 175 degrees.

Mix lemon juice and icing sugar. I like the icing to be quite runny.
Ice the cakes.