Lemon and raspberry

INGREDIENTS

225g unsalted butter, softened

225g caster sugar

pinch salt

2 unwaxed lemons, finely zested

4 medium eggs

225g self-raising flour

250g raspberries

60ml Plain syrup, lemon variation

Basic cream cheese frosting, lemon variation

METHOD

Preheat the oven to 175°C and line two 12-hole muffin trays with cases.

Place the butter, sugar, salt and lemon zest in a bowl and cream until pale and fluffy. Lightly whisk the eggs in a jug and slowly add to the butter mixture while beating quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in 2–3 tablespoons of flour to rebind the mixture. Once all the egg has been incorporated, sift in the flour and fold until just combined. Using a piping bag or tablespoon, fill the cases until two-thirds full. Drop 2–3 raspberries into each cupcake.

Bake for 20–22 minutes, depending on your oven. The cupcakes are cooked when the tops are golden brown and spring back to the touch. If in doubt, insert a clean knife or skewer into each sponge; it should come out clean.

Leave the cakes to rest for a few minutes outside of the oven. Brush the tops with the syrup while they are still warm. Remove them from the trays and leave to cool completely on a wire rack.

To decorate, use the lemon cream cheese frosting and top with a fresh raspberry.

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