Dainty lemon cakes with lemon icing

Preheat the oven to 200 C. Line a 6-hole muffin tray or 12-hole mini muffin tray with paper cases. Lightly cream the butter until light and fluffy, than beat in the sugar until just combined. Beat in the eggs one by one, followed by the vanilla essence. Gently fold in the flour, taking cake to not overwork the mixture. Fold in half of the lemon rind until evenly distributed, reserving the longer stripes for decorating. Divide the mixture between the paper cases and bake for about 14 minutes for normal sized cupcakes and 10 minutes for mini versions. When golden take them out of the oven and cool in the tray. Meanwhile blend the icing mix with 1 tsp lemon juice and when the cakes are lightly cooled, pour the mixture over the cupcakes and sprinkle the lemon zest.