Basic Sponge Recipe
This recipe will make 24 Cupcakes
For Lemon cupcakes substitute vanilla with fresh lemon juice and rind of one lemon

Ingredients
250g butter or baking margarine (room temperature)
250g caster sugar
4 eggs
250g self-raising flour
2 tbs vanilla essence

Topping 
400g butter (must be butter at room temperature)
800g icing sugar
1 tbs vanilla

Method
1. Pre heat oven at 150c (some ovens are more powerful than others so if that applies to
you try 125c)

2. Cream butter and sugar together until pale and fluffy 

3. Beat eggs and add a little at a time making sure egg is
totally combined into the mixture and scraping down the bowl as you go

4. Sieve flour and add in 2 batches carefully mixing in but do not over beat (you don’t
want to loose all that lovely air you have created in the creaming method)

5. Add vanilla and mix in gently

6. Place cupcake cases into a cupcake tin then place 1 small ice cream scoop or a heaped
tablespoon of mixture into each cupcake case. Cases should be half full

7. Bake for 20 – 25 minutes until cakes a springy to the touch. Allow to cool

8. Beat butter until light and fluffy

9. Sieve icing sugar and gradually add to butter scraping down the bowl 

10. Add vanilla essence and beat well

11. Place in piping bag and decorate as required