Lemon Sponge Cupcake with Cream Cheese Frosting

Simple cup cakes are good.
Especially when you are busy and tomorrow, there's a morning tea scheduled at work, for someone's birthday.

I'm in the sponge cake mood, so this is it again.

Lemon Sponge Cupcake with Cream Cheese Frosting
--make 12
Cupcake:
100 Self Raising Flour
4 eggs
25g corn flour
25ml olive oil (or melted butter)
1 lemon zest and 1/3 of juice of the same lemon
3/4 cup castor sugar

Frosting:
250g cream cheese
2/3 of juice of the same lemon
50g butter
2/3 cup white sugar
50g icing sugar
100ml cream

Beat the room temperature eggs with sugar, till pale and fluffy, very pale, you know it's full of tiny bubbles.
Bench top mixer is a must for me, unless you have strong arms.
Add the oil and keep beating for a minute or so, sift in flours, fold in zest, and divide into 12 casings and bake in 150C oven fan forced for 15-20 minutes - depending on the oven, I seldom actually calculate time these days, so very roughly.

When cool, make the lemon syrup with juice, white sugar and butter, stir and let it cool but not cold - it will become solid otherwise.  Beat the cream cheese (break out the bench top mixer again please) and add the syrup, icing sugar and cream...

It's a quite runny icing, so, don't expect the same consistency as butter cream icing, it's not as easy to mould, but very tasty!