With a week to go until Easter, I've put a chocolate ban on for me and Chris (a poor attempt at Lent). It started when I said I didn't think he could do it (he's a chocoholic) and then it became a challenge, and he's not one to refuse a challenge. So yes, no chocolate until next Saturday.
I'm already regretting this decision.
These are so quick and easy to make, especially if you're using a food processor, which I did, and would be perfect to make with children.
Makes 12 cupcakes
For the cupcakes:
125g unsalted butter
125g self-raising flour
125g caster sugar
1 lemon, zest & juice
For the raspberry buttercream:
110g unsalted butter
450g icing sugar
100g fresh raspberries, plus extra for decorating
1. Pre-heat the oven to 180c and line a 12 hole muffin tray with 12 cupcake cases
2. In a food processor mix together all of the ingredients for the cupcakes until smooth and well combined
3. Spoon about a tablespoon of the mixture into each of the cupcake cases, and top up any that are a little smaller with the leftover mixture
4. Bake in the oven for around 20-25 minutes until cooked through
5. Leave to cool on a wire rack and meanwhile make the buttercream icing by mixing together the butter, icing sugar and milk in a food processor
6. Add the raspberries and give another blitz until combined into the mixture. Add a little more icing sugar if needed to get to a good buttercream icing consistency.
7. Pipe the icing on to the cupcakes, once cooled, and then top with a raspberry for decoration.