Easy Lemon Drizzle Cupcakes

Pre-heat your oven to 160ºC/140ºC fan. Line a muffin tin with 8 cupcakes cases.
Finely grate the zest of one lemon. Set the lemon aside to use the juice later for the drizzle.
Put all of the cake ingredients into a large bowl (grated lemon zest, 110g self-raising flour, 1 tsp baking powder, 2 medium eggs, 110g soft margarine, 110g caster sugar, 1 tsp milk). Beat on a low speed (either using an electric mixer or by hand) until all of the ingredients are fully combined.
Divide the mixture equally between the eight cupcake cases.
Bake your cakes for 18-20 minutes until a skewer inserted into the middle comes out clean. While the cakes are in the oven prepare the lemon drizzle by simply mixing together the juice of your lemon with the caster sugar (60g). Once your cakes are cooked remove them from the oven and immediately pour over the drizzle. I find it easiest to brush the drizzle onto the cakes with a pastry brush, going over each cake twice so it has a really good coating.
Leave the cakes to cool in the tin for about 10 minutes before moving them to a wire rack to cool fully.
Enjoy!