Lemon Drizzle Cupcakes

Directions

1. 1
   beat the butter and sugar together until light and fluffy
2. 2
   beat in the eggs and milk until smooth
3. 3
   fold in the flour and lemon zest until combined
4. 4
   spoon mixture into cupcake cases.
5. 5
   I managed 10
6. 6
   bake in a preheated oven at 180c/300f until golden in top and a skewer comes out clean
7. 7
   mix juice with the sifted icing sugar.
8. 8
   while the cakes are still hot, poke holes allover with a skewer and slowly spoon icing mix over the tops until all used up
9. 9
   keep in an airtight container for up to a week but best eaten while a little warm