Step 1

Preheat oven to 190°C (375°F). Line cupcake tray with 30 paper liners.

Step 2

Sift the flour and salt together in a bowl. In another bowl, beat the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

Step 3

Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

Step 4

3/4 Fill the cupcake liners with batter, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

Step 5

Icing:

Step 6

Place butter and icing sugar into a bowl or food mixer beat well until smooth or creamy.

Step 7

Add vanilla essence, hot water and lemon zest. Beat again until smooth.

Step 8

Once the cupcakes have cooled, spoon or pipe icing onto them.