Lemon & Raspberry Cupcakes

Ever since I was little it's been a family tradition to go strawberry and raspberry picking. Each summer, as soon as the strawberries come into season, my nan and I take a trip to a local 'pick your own' farm and fill countless punnets with fresh strawberries and raspberries.

We did exactly the same this year, and although it's a bit more expensive than buying the fruit from shops, it's so much fun, the fruit tastes ten times nicer and you can choose exactly which ones you want. Later that day, I made these lemon and raspberry cupcakes with what we'd picked. The recipe makes 12 cupcakes; the fresh raspberries and zesty lemon makes them taste like summer.

  • 100g margarine
  • 100g sugar
  • 2 eggs
  • 130g self-raising flour
  • A pinch of baking powder
  • A pinch of salt
  • The zest of half a large lemon
  • The juice of half a lemon
  • A drop of lemon flavouring
  • 150g raspberries
For the icing:
  •  75g margarine
  • 250g icing sugar
  • The juice of half a lemon
  • One drop of lemon flavouring
  • 12 raspberries to decorate 
  • The zest of half a lemon to decorate 

Firstly, pre-heat the oven to 180ÂșC.

Cream the margarine and the sugar, then add the 2 eggs and beat the mixture.

Sift in the flour and baking powder, then add the salt and mix together.

Add the lemon juice, zest and flavouring to the mixture.

Crush the raspberries before gently folding into the cake mix.

Separate the mixture between the 12 cupcake cases until they're about two thirds full, then bake for 20 minutes.

To decorate, I piped on the icing then added a raspberry and sprinkled on a bit of lemon zest to finish them off.

Happy baking!  

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