For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week. Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty (hint hint Her.ie girls!), this is where to come. This week, it’s Lemon Cupcakes courtesy of The Primrose Bakery Book... Serves 12 Ingredients: 110g unsalted butter, at room temperature 225g caster sugar 2 large free-range eggs 150g self-raising flour 125g plain flour 90ml semi-skimmed milk 30ml freshly squeezed lemon juice 1 tsp grated lemon zest 1 tbsp sour cream For the buttercream: 115g unsalted butter, at room temperature 30ml freshly squeezed lemon juice 2 tsp grated lemon rind 500g icing sugar, sifted   Method: 1. Preheat oven to 180 degrees Celsius/ gas mark 4. Line a 12-hole muffin tray with cupcake cases. 2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs, one at a time, to the creamed butter and sugar and beat well. 3. In a jug, combine the milk, lemon juice and sour cream. Alternate adding the flours and milk to creamed butter mix as follows – add one third of the flour and mix well. Add half the milk mixture and mix well. Add another third of flour and mix well. Add the remainder of the milk and mix well. Finish by adding the last third of flour and the lemon zest and beat well. 4. If the mixture looks like it is curdling slightly, don’t panic – simply add another spoonful of plain flour and beat well. 5. Spoon out the mixture evenly between the cases and bake in the oven for 25 minutes. Use a cake skewer in the centre of one the cupcakes to check they are cooked through. They will appear quite a light golden brown colour even when cooked. 6. Leave in the tin for 10 minutes and then place carefully on a wire rack to cool completely. 7. When the cupcakes are completely cold, they can be iced with the fresh lemon buttercream and decorated with a sugared lemon slice or some grated peel from a lemon. 8. Serve immediately or store in an airtight container for up to three days at room temperature. For the buttercream: 1. In a large bowl, beat the butter, milk, lemon juice, lemon rind and half the icing sugar until smooth. Gradually add the remainder of the icing sugar and beat until thick and creamy. This can take several minutes. 2. Use this icing on the lemon cupcakes. 3. Store any unused icing in an airtight container at room temperature for up to three days. Make sure to beat well before re-using.