1 tsp lemon oil (from some delis) or grated rind of 1 lemon
2 tbsp milk
250g icing sugar, sifted
blue and green food colouring
jelly diamonds or sugar crystals
Heat the oven to 200C/fan 180C/gas 6 and line a 12-hole deep muffin tin with cases. Beat together all of the cake ingredients for a couple of minutes until you have a smooth batter. Divide between the muffin cases and bake for about 15 minutes, until risen and golden brown. Remove from the oven and cool on a rack.
To make the icing, mix the icing sugar with 1-2 tbsp of hot water (add 1 first and then add the other if it’s needed) to make a smooth spreadable paste. Mix in blue and green food colouring, a drop at a time until you have a pale turquoise colour.
Slice off any peaks from the top of the cupcakes, to give a flattish surface, and then spoon over the icing. Leave for a couple of minutes and then put a a€˜diamond’ sugar crystal or jelly diamond in the middle of each one. Leave to set completely.