Strawberry & Lemon Cupcakes
Preparation 40 minutes
Cooks in 20 minutes
You will also need: 2 x 12 muffin tins filled with paper cases, piping bag and nozzle
200g golden caster sugar
200g unsalted butter, at room temperature
4 medium eggs, lightly beaten
200g self-raising flour
400g Jubilee Selections strawberries, washed and hulled (you will need 24 in total)
Lemon cream cheese frosting:
100g unsalted butter, at room temperature
200g cream cheese frosting
600g icing sugar, sifted
24 Jubilee strawberries, washed
Preheat the oven to 160C/fan 180C/gas 4.
Cream together the butter, sugar and lemon zest until pale and fluffy. Slowly add the eggs, then the flour, and whisk for a further few minutes, or until combined.
Using an ice-cream scoop, divide the cake mixture between the cases, then carefully place a strawberry upright in the centre of the mixture. Place the tins in the oven.
Meanwhile, make the lemon cream cheese frosting. Cream together the butter, cream cheese and zest of another lemon. Add the icing sugar and whisk again until you have a lovely creamy texture. Set aside until needed.
When the cakes are ready, let them sit for 5 minutes before removing the cakes from the tin to completely cool.
Pipe the icing on to the cakes and finish with another strawberry to decorate.