Firstly put paper cases into cupcake molds.

Cream the butter and sugar together in a large bowl.

Then add in the flour, eggs, baking powder and water. Mix well.

Grate the zest from 1 lemon and 1 lime. Then juice half of the lemon and half the lime. Save the other halfs for the icing.

Cream once more and spoon into cupcake molds.

Cook for 20 mins at 180°C.

ICING:

Cream the icing sugar and butter add the sugar gradually as you mix.

Add the leftover juice from earlier. Grate the leftover lemon and lime and add. Mix carefully.

Finally top your cooled cakes with icing and jelly sweets.