Pre-heat the oven to 180°C. Zest and juice 1 lemon.

Combine the self raising flour, cornflour and baking powder in a bowl

Add the sugar to a larger bowl. Soften the butter in the microwave in 10 second bursts – it should not be melted or runny. Add this to the bowl with the sugar.

Whisk the butter and sugar until just combined – this is the consistent trick to this recipe. Don’t over-whisk. Add the 2 eggs and once again, whisk until just combined.

Add the flour and whisk until just combined like before. We usually have the tendency to combine all the ingredients too well, but this isn’t necessary as it over works the gluten in the flour.

Add the lemon juice and zest mixture to the mix at this point and whisk lightly once again. If required, use a spatula to give it a final fold – do not be tempted to whisk until completely smooth.

I used slightly larger cupcake cases, so I filled the cases ¾ up. It’s important to leave space at the top as it will rise a little anyway, but you will need space for the topping.

Bake in a pre-heated oven at 180°C for 10 minutes until you quickly turn the muffin tin around to get an even bake. Cook for a further 15 minutes approximately, or until the top of the cake has a slight bounce. Insert a skewer to test if the cake has been baked through.

Using a skewer, make holes in each cupcake – around 10 or so I’d say.

Juice the other lemon and keep adding granulated sugar until you make a thick but runny enough consistency as shown below. It’s not necessary to use all of the lemon juice – you just need enough to cover the cakes.

Add a spoonful of the mixture on top of each cupcake until the top is covered, but not overflowing. The holes in the cupcake will allow the juice to seep through giving it a great tart taste, leaving the sugar to harden and give a nice crunch when bitten into.