2 x 12-hole muffin or tart trays, paper cupcake cases and 2 x mixing bowls

Easy Cupcakes
1 FREEE Sponge Mix
3 eggs
120ml oil

Lemon Icing
100g icing sugar
4 tsp lemon juice

180°C, Fan 160°C, 350°F, Gas 4

Easy Cupcakes

1. Pre-heat the oven.
2. Stand 15 paper cupcake cases in the holes of the muffin or tart trays.
3. Put the sponge mix into a mixing bowl.
4. Break the eggs into the bowl, add the oil and beat everything together until smooth.
5. Divide the mixture between the prepared cupcake cases.
6. Bake for 25-28 minutes until golden and the sponge springs back when touched.
7. Transfer the cakes to a wire rack and leave to cool.

Lemon Icing

1. Measure the icing sugar into a bowl.
2. Add the lemon juice and stir into a smooth paste.
3. Divide the icing between the cakes spreading it out over the tops.