Mix 1 part PIMM’S* No.1 with 3 parts chilled 7up
4.5 oz soft margarine
4.5 oz refined sugar
5.5 oz self-raising flour
2 large eggs
2 tbsp cocoa powder
1 oz. plain chocolate, melted icing sugar, for dusting
3.2 oz unsalted butter, softened
8 oz icing sugar, sifted
Grated rind of 1/2 lemon
1 tbsp lemon juice
Preheat Oven 350F
Place 12 paper bun cases in shallow bun pan
Place the margarine, caster sugar, flour, eggs, and cocoa powder in a large bowl and beat with an electric whisk until the mixture is smooth. Beat in the melted chocolate.
Spoon the mixture into paper cups, filling them 3/4 full. Bake in Preheated oven for 15 minutes, or until springy to touch. Transfer to wire rack and leave to cool completely.
Meanwhile, make the lemon butter-cream. Place the butter in a mixing bowl and beat until fluffy, and gradually beat in the icing sugar. Beat in the lemon rind and lemon juice beating well.
Makes 12 cakes