MAKES: 12  PREP TIME: 15 mins  COOK TIME: 30 mins


30g Sweet Cicely leaves

250g butter, softened

400g caster sugar

250g self-raising flour

3 eggs, lightly beaten

Zest and juice of 3 lemons


Heat the oven to 160C/140C fan/gas 3 and line a cupcake/muffin tin with 12 paper cases. Set aside 12 little sprigs of Sweet Cicely for decorating the finished cupcakes. Finely chope the rest. Zest and juice one of the lemons.

Whisk the butter, 250g of the sugar, flour, eggs, zest and juice from 1 lemon and half the finely chopped Sweet Cicely with an electric whisk. As soon as they have combined, stop whisking. Fill the cases ⅔ full and put into the oven for 30 minutes. Insert a skewer and if it comes out clean, they’re done. If not, pop them back for a few minutes.

Zest and juice the two remaining lemons with the rest of the sugar and Sweet Cicely until the sugar has dissolved. When the cupcakes have cooled for 10 minutes, transfer them to a cooling rack. Make 3 or 4 holes in the top of each cake with a skewer and spoon over the mixture so that it drains into the holes. Decorate with a sprig of pretty Sweet Cicely.