Lemon and Raspberry Cupcakes

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Ingredients;

Sponge

175g (3/4 cup) Self raising flour

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

3 Eggs

2 tsp lemon extract

punnet of raspberries

Buttercream

250g (1 cup + 2 tbsp) unsalted butter (at room temperature)

600g (4 cups) sifted icing sugar/confectioners sugar

2 tbsp milk

2 tsp lemon extract

Method;

§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tray

§ For the sponge, cream the butter and sugar together

§ Sift in the flour and one egg

§ Add the eggs one at a time, giving the mixture a quick stir in between

§ Add the lemon extract and stir

§ Divide the mixture between cases but do not over fill the cases

§ Push about 4 raspberries into each cupcake

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

§For the buttercream Beat the butter for at least 5 mins (this makes the butter a lovely pale colour)

§ Add the icing sugar in two stages, beating the mixture for at least 5 mins between before adding the lemon extract

§ Add the milk in very small amounts until the consistency of the buttercream is spreadable.

§ Remove 3 tbsp of buttercream and add red food colouring. Using a spatula, spread the red buttercream around the edge of the piping bag before adding the plain butter cream to the centre

§ Squeeze the piping bag over a plate until the two tone effect becomes apparent and then pipe over the cupcakes and decorate with remaining raspberries and a slice of lemon