The Hummingbird Bakery Fizzy Lemonade Cupcakes

Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.

Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, set on a low speed, beat together the butter, sugar, flour, baking powder, salt and lemon zest until all the ingredients have come together and resemble fine breadcrumbs.

Mix the lemonade syrup with the milk in a jug, add the eggs and whisk together by hand, then pour three-quarters of this milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and keep mixing the batter until thick and smooth. Scrape down the sides of the bowl, add the remaining milk mixture and continue to beat on a medium speed until all the ingredients are incorporated and the batter is smooth once again.

Spoon the batter into the paper cases, filling each case by about two thirds. Any remaining batter can be used to fill one to four more cases in a second muffin tin. Pop in the oven and bake for 18–20 minutes or until risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely before you add the frosting.

To make the frosting, first mix the lemonade syrup with the milk. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter and lemon zest on a low speed until sandy in texture. Mixing on a low speed, pour the flavoured milk into the icing sugar and butter mixture. When you’ve poured it all in, increase the speed to high and whisk until light and fluffy.

Spoon a generous dollop of frosting on to each cold cupcake, then gently smooth over with a palette knife, making a swirl at the top and adding lemon jelly sweets or lemon slices, if you wish.