1/2 vanilla pod (cut lengthways and seeds scraped) or 1/2 tsp vanilla extract
350g icing sugar
thin lemon slices
yellow sugar sprinkles
Preheat the oven to 180°C/350°F/gas mark 4. Arrange paper cases in a 12 case cupcake/muffin tin.
Beat the butter and caster sugar together until smooth. Add the egg gradually, making sure to mix the mixture well. Whisk in the flour, lemon juice and zest and salt and mix thoroughly.
Then spoon the mix into the paper cases. Bake for 20 minutes until golden brown. To ensure the cupcakes are cooked stick a metal skewer into one and if it is clean then take them out if not leave for another 3 minutes and remove. Cool on a wire rack.
While the cupcakes are cooling make a start on the icing.
Beat the butter until soft and smooth. Then begin to beat in the double cream and the vanilla seeds. Sift in icing sugar to the mix to make sure there are no lumps. Then beat mixture until smooth.
Spoon the frosting into a piping bag and begin to decorate your cupcakes giving each one a healthy swirl on top. Decorate each one with a thin slice of lemon and some yellow sugar sprinkles.