Lemon Cupcakes

Serves

Ingredients

1.	Pre-heat the oven to Gas Mark 4 / 180°c / 350°f. Line a muffin pan with 12 cases.
2.	Cream together the butter, sugar and milk until light, pale and fluffy
3.	Sift together the flours and add a tablespoon to the butter/sugar
4.	Add the eggs one at a time, and beat well between each addition
5.	In another jug combine the milk, lemon juice and sour cream
6.	Add one third of the flour and mix well, then add one half of the milk and mix well
7.	Add another third of the flour and mix well, then add the other half of the milk and mix well
8.	Finish by adding the final third of flour and the zest. Don't be alarmed if it looks a little curdled. Add another spoonful of plain flour and beat some more
9.	Carefully spoon the mixture evenly between the cases, then bake in the centre of the oven for 15-20 minutes until golden brown. Check the centre with a skewer - if it comes out clean, they are done
10.	Remove from the tin to a cooling rack immediately to prevent the papers from peeling