I love this lemon cupcake recipe. The syrup keeps the cupcakes so moist. They last well for several days.
125g (4oz) butter
1 cup castor sugar
1 cup self-raising flour
1/2 cup all-purpose (plain) flour
1/2 cup milk
2 teaspoons grated lemon rind
1/4 cup lemon juice
1/4 cup castor sugar, extra.
Line cupcake trays with cupcake liners.
Preheat oven to 175C (350F).
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Sift flour and add alternately with milk.
Add lemon rind.
Spoon into cupcake trays and bake for 15-20 minutes, depending on size.
Mix lemon juice with extra sugar and stir until sugar dissolves.
When cupcakes are cooked and hot from the oven, pour lemon mixture over.
Leave to cool in trays.