STRAWBERRY LEMON CUPCAKES RECIPES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.
• In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy.
• Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest.
• Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture.
• Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely.
• To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake.