Ingredients: Makes 16
225g butter at room temperature
225g caster sugar
4 eggs lightly beaten
225g self raising flour
1 Lemon – juice & zest
2 tablespoons milk
16-18 fresh raspberries
Few sprigs of mint or lemon balm.
Method: Preheat the oven to 180oC, line 2 x 12 hole muffin tins with bun cases.
Measure the butter & sugar into a bowl and beat with a hand held electric mixer until light and fluffy. Add half the egg into the butter and sugar, beat until well incorporated.. Add the remaining egg and beat. Next add the flour, milk, juice & zest and on a low speed gently fold in. Fill 16 cupcake or muffin bun cases ¾ full with the bun mixture.
Bake for approximately 15-18 minutes or until lightly golden brown. Cool on a wire tray.
For the Buttercream Icing:
250g icing sugar sieved
125g butter at room temperature
1 Lemon – juice & zest
Method :Add the icing sugar & butter to a bowl and beat with a hand held electric mixer until light & fluffy. Add the juice & zest to the mixture and continue mixing for another few minutes until smooth and silky.
To Decorate:
Using a piping bag fitted with a star nozzle, sweerl the buttercream around the top of the cupcakes. Place a fresh raspberry on top along with a sprig of mint or lemon balm.
Enjoy with a cup of tea or box up and share as an edible gift!!!
