Zesty lemon and white chocolate chip cupcakes

Preheat the oven to 180 C / Gas 4. Place 12 large cupcake cases in tins.

Beat together the 200g butter and caster sugar until pale and fluffy. Beat in 1 egg at a time until all eggs added. Beat in lemon juice. Sift flour and gradually add to wet mixture. Stir in chocolate chips with wooden spoon. Spoon mixture into cases until about 2/3 full.

Bake in the preheated oven until lightly golden, about 15 minutes. Leave to cool in tin for around 20 minutes, then place onto a wire rack.

For topping: Beat together the 55g butter and icing sugar until light and fluffy, add lemon juice and zest and a small amount of milk until all butter and sugar combined. Pipe topping onto cakes. Add some white chocolate shavings if wanted.