Iced Flowery Cakes

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place 10-12 paper cases in a bun tin.

Beat the butter and sugar in a mixing bowl until pale and fluffy.

Gradually beat in the eggs and vanilla, beating until fully incorporated. Sift in the flour and gently stir until blended.

Spoon the mixture into the paper cases. Bake for 15-20 minutes, until golden-brown and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.

For the icing: sift the icing sugar into a bowl and gradually stir in the lemon juice and enough hot water until thick and smooth. Put half the icing in another bowl and stir in a few drops of food colouring.