Vanilla cupcakes with lemon icing

Cooking Time 20 minutes
Ingredients

4.5 oz butter, softened
3/4 cup caster sugar
3 eggs
1 tsp vanilla essence
1 cup almond meal
1 1/3 cups self-raising flour
1/3 cup milk
1 1/4 cups pure icing sugar
1-1 1/2 tbs fresh lemon juice
2-3 drops yellow liquid food colouring
Method
Preheat oven to 390 F.

Line twelve 1/3-cup capacity muffin pans with paper cases.
Use an electric beater to beat together the butter and sugar in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Add the vanilla and beat until combined.
Use a large metal spoon to fold in the almond meal, flour and milk, alternately, until just combined. Spoon mixture evenly among prepared pans. Bake in preheated oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Transfer to a wire rack to cool completely.
Sift icing sugar into a medium bowl. Gradually add the lemon juice, stirring with a wooden spoon until a smooth paste forms. Add the food colouring and stir until well combined. Spread icing evenly over cupcakes. Set aside for 10 minutes to set.