Let Her Eat Cake: Lemon Sherbet Cupcakes

My grandparents met over a Sherbet Fountain. True story! Boy sees girl, boy gets tongue tied, boy awkwardly offers girl some of his sherbet. Grandchildren ensue.

These are cute, sweet, sharp little cakes with a bit of zing. Next time you see a Sherbet Fountain, a Pixie Stick or a Dib-Dab, do what we do here at DSHQ: grab it and stick it in some icing. If you're feeling sly, you could always replace the lemon juice in the drizzle for this recipe with limoncello. Mmm...

Lemon Sherbet Cupcakes (makes 14-16, depending on cake cases)
Preparation time: 30 minutes
Baking time: 20-25 minutes

You will need:
For the cake:

• 200g butter, softened
• 200g golden caster sugar
• 3 free-range eggs
• 200g self-raising flour
• Zest of 1 lemon
• Juice of 1/2 a lemon

For the topping:

• Juice of 1/2 lemon
• 2 tsp icing sugar
• 115g butter, softened
• 200g icing sugar
• Juice of 1/2 lemon
• 3 tbsp sherbet
• Sherbet and liquorice, to decorate

Make it!

The cakes:

1. Preheat the oven to 180C/350F/Gas Mark 4. Lightly grease the paper cupcake cases and place in a cupcake tin.
2. Cream together the butter and sugar until light and fluffy.
3. Beat the eggs in one at a time, with a tablespoon of the flour to stop the mixture from splitting.
4. Sift the rest of flour into the mixture gradually, folding in gently with a metal spoon.
5. Stir in the lemon zest and juice.
6. Dollop into the paper cases, filling them 2/3 full.
7. Bake for 20-25 minutes until golden and risen and a skewer comes out clean.
8. Place on a wire rack to cool slightly.

The topping:

1. Whilst the cakes are still warm, poke a few holes in the surface with a skewer or a fork.
2. Mix together the lemon juice and icing sugar. 
3. Spoon over the cupcakes so that it soaks in. 
4. Cream together the butter and icing sugar until light and fluffy.
5. Stir in the sherbet and lemon juice to taste.
6. Pipe or spread onto the top of the cakes, and decorate with more sherbet, a liquorice stick or lemon zest.