Lemon Fairy Cakes

Makes 16 large buns

For the buns

12oz margarine

12oz golden caster sugar

6 large free range eggs

12oz self raising flour

2 tspn baking powder

Zest of 2 lemons

For the butter cream

3oz butter, room temperature

9oz icing sugar

Juice from 1 lemon

1. Pre-heat oven to 160C & put muffin cases into a deep muffin tray
2. cream the sugar & margarine together until fluffy
3. sieve the flour & baking powder into the mixture, add the eggs & lemon zest & beat together until smooth
4. use a spoon to put approximately 2 dessert spoons into each muffin case
5. Bake for 20-25mins, when fully cooked they will sound hollow when tapped on the base
6. Leave on a wire rack to cool
7. To make the lemon butter cream, mix all the ingredients together with a fork until smooth
8. When fully cool cut the tops off the cakes & slice in half, put 1 teaspoon of lemon butter cream into the gap & place the removed pieces of cake back on top upside down to look like fairy wings
9. Store in an airtight container