This time I popped some raspberries on top and this was a great addition.
- 200g caster sugar
- 210g butter
- 2 eggs
- 200g self raising flour
- Juice of half a lemon
- 200g butter
- 150g of icing sugar
- Juice of a lemon
Cream the butter and sugar with a whisk. Add the eggs, beat. Pop in the flour and a sqeeze of lemon and beat. It will go quite thick.
Dollop the mix into cup cake holders.
Cook for 25 minutes at about 180. Check them though as we don’t want them burning!
Leave to cool.
For the icing, whisk the icing sugar, butter and lemon together and apply liberally to the cupcakes! Add enough icing sugar to make it go lovely and paste-y.