Ingredients:
100g caster sugar
100g soft butter
100g self raising flour
2 eggs
zest of one lemon
Lemon drizzle:
Juice from one lemon
4 tbs of caster sugar
Blueberry topping:
Small carton of blueberry's
100g soft butter
about 400g icing sugar
Method:
1. Pre-heat oven to 160 fan/ gas mark 4. Prepare paper cases in a bun tray.
2. Put the butter and sugar in a mixing bowl and cream it together. sift in the flour and add the lemon zest.
3. Add the eggs to the bowl and mix it all together.
4. Divide the mixture between the bun cases. Put the tray in the oven and leave for around 20 minutes or until golden.
5. Let the cakes cool on a cooling rack. Whilst cooling prick the tops of the cupcakes with a tooth pick then drizzle the lemon drizzle over the top of each cupcake.
6. Add the butter to a bowl and beat it a little to make it softer, gradually sift the the icing sugar mixing it as you go along, 400g is a estimate as I tend not to measure it. Add a hand full of blueberrys and beat them into the icing butter. You may find that it can make the icing go a little softer, so you make need to add more icing sugar.
7. Pipe the icing butter on to the cupcakes, and add a few blueberry's to the top.
Clare
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