Ingredients:
125g butter
3/4 cup caster sugar
finely grated rind of one lemon
2 eggs
1.5 cups self raising flour
1/2 cup milk
1/4 cup lemon juice

Icing:
1 packet strawberry Jelly crystals
1.5 cups pure icing sugar, sifted
Lemon juice

1. Preheat oven to 180c. grease baby muffin tins.
Beat the butter, sugar and lemon rind until creamed. (light and fluffy).
Add the eggs, one at a time, beating well between each egg. Add half each of the flour, milk and juice, fold in carefully. Add remaining flour, milk and juice, stir until just combined.

2. Spoon mixture into prepared tins (only 3/4 fill them) and bake for 10-12 minutes until well risen and golden brown. Remove from the oven and stand on a wire rack to cool.

3. To make icing, Put the icing sugar in a medium mixing bowl, and stir in enough lemon juice to form a stiff paste.

4. Put the jelly crystals into a bowl. when cakes are cold, spread with icing and dip into the jelly crystals. Stand on a wire rack until icing is set.