St Clement's cupcakes with mascarpone icing

Named after the soft drink of the same name, these St Clement's cakes are a nice mix of zesty lemon and orange. Citrus fruits are good prices throughout the winter, and what nicer way to look forward to spring than with a lovely little cupcake?

6oz butter, softened
6oz sugar
3 eggs, beaten
6 oz self raising flour
zest and juice of 1 lemon
milk for mixing

Icing:
1 tub of mascarpone cheese (250g)
icing sugar to taste
colouring if required
zest of 1 large or 2 small oranges

Cream butter and sugar, beat in eggs. Add flour, beat well, and add milk, zest and juice, mix to a soft dropping consistency.
Divide between 12 muffin cases ( or smaller fairy cake cases; mix makes 12 large), and bake in a hot oven until risen and golden, and firm to the touch. Cool on a wire rack.
Icing: beat cheese with enough icing sugar to taste, add zest and colouring as required. Pipe into swirls on top of cakes and decorate with thin strips of zest. Leave to set for a while. Alternatively, spread icing over the cakes with a knife, then decorate.
Kettle's on...............:)