Ingredients - 12 cupcakes
180g unsalted butter
180g plain flour
180g granulated sugar
2 tbsp milk
2 large eggs
1 tsp baking powder
1/2 tsp bicarbonate of soda
Juice of one lemon
1 tbsp lemon zest
A pinch of salt
Buttercream -
400g icing sugar
200g cream cheese
100g unsalted butter
1 tsp vanilla extract
Freeze dried strawberries
A drop of pink food colouring (I use the pink colour from this set - https://amzn.to/2DqrZ9v)
Directions -
Preheat your oven to 170 degrees fan and line your cupcake tray with cases.
In a bowl whisk together the flour, salt, baking powder and bicarbonate of soda.
In a separate bowl beat together the butter and sugar until light and fluffy.
Add in the eggs and vanilla. Whisk to combine.
Add in the milk, lemon juice and lemon zest. Whisk to combine.
Add in the dry ingredients and fold in until well combined.
Pour the batter equally into your cupcake cases.
Bake in the centre of the oven for 10-12 minutes or until golden brown.
Once baked leave aside to cool before decorating.
Cream cheese buttercream -
Beat together the butter and icing sugar until smooth.
Add in the cream cheese and vanilla extract. Mix to combine.
Add a drop of pink food colouring and mix to distribute the colour. Add more if you want a more vibrant colour.
Fold in the freeze dried strawberries.
Either pipe or spread the buttercream on the cupcakes.
Enjoy!
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