Lemon Drizzle Fairy Cakes

Lemon Drizzle Fairy Cakes - Makes 16 cakes

Ingredients
1 lemon
2 eggs
2oz / 57g low-fat spread
6tbsp artificial sweetener
3.5oz / 100g self-raising flour
2-3 drops vanilla essence
For the drizzle:
8 level tbsp icing sugar
a few drops of lemon juice
a couple of drops of yellow food colouring
silver balls to decorate (optional)
1tsp icing sugar, to dust

Method
1. Preheat the oven to 180c.  Line 16 mini muffin tins with paper cases.  Finely grate the zest of the lemon, then squeeze the juice and reserve for the drizzle.
2. Whisk together the eggs, low fat spread and sweetener.
3. Sieve the flour and fold into the mixture with the lemon zest and vanilla essence.  Carefully spoon into the paper cases and bake for 15-20 minutes in the preheated oven, or until firm and golden.  Remove and allow to cool.
4. To make the drizzle, mix together the icing sugar in a small bowl with the lemon juice and food colouring to make a spoonable mixture.  Carefully drizzle over the tops of the cakes and decorate with silver balls if desired.  Dust over the icing sugar.