Lemon drizzle cupcakes

Place 6 paper muffin cases into a muffin tin.

Preheat oven to 180°c / 160°c fan oven / gas mark 4.

Weigh the self-raising flour, caster sugar, bicarbonate of soda, and a pinch salt into a large mixing bowl.

Grate the zest of the lemon into the flour.

Melt the dairy-free margarine.

Measure the plant-based milk and vinegar into a measuring jug. Stir the margarine into the milk then stir this into the dry ingredients until smooth.

The mixture should be the consistency of a smooth thick pourable batter. Add a drop more plant milk if required.

Pour the mixture into the measuring jug then pour from here into the paper cases. Try and fill them all equally.

Bake for 20 minutes until firm to touch and a sharp knife inserted into the centre of a cake comes out clean.

Leave to cool for 10 minutes in the tin before placing on a cooling wire.

For the lemon drizzle

Cut the lemon in half and squeeze the juice through a sieve into a saucepan.

Add the caster sugar and melt over a low heat. Brush over each cake with a pastry brush.

Sift the icing sugar into a mixing bowl. Stir in a few drops of lemon juice until it is a smooth consistency. Pour over each cupcake.