BUTTER LONDON LEMON DROP RECIPES

Steps:

• Preheat the oven to 180°C (160°C fan) mark 4. Lightly grease two 20.5cm (8in) sandwich tins and line the bases with baking parchment. Dust the sides of each tin with flour (tap out excess).
• Put the butter and caster sugar into a large bowl and beat together using a handheld electric whisk until pale and fluffy, about 3min. Gradually add the eggs, beating well after each addition (if the mixture looks as if it might curdle, mix in a few tablespoons of the flour).
• Sift over the flour and fold together using a large metal spoon. Next fold in the milk.
• Divide the mixture equally between the sandwich tins and level the surface of each. Bake in the centre of the oven for 25-30min or until the cakes are golden and spring back when lightly pressed. Leave cakes to cool in tins for 5min before removing from tins and cooling completely on a wire rack. 
• Spread the jam over the top of one of the sponge cakes. Next, lightly whip the double cream in a medium bowl and dollop over the jam layer. Top with the remaining sponge cake and dust with icing sugar. Serve in slices. 

Steps:

• Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases.
• Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.
•  Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency.
• Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool. 
• Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in.
• Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.