Strawberry, almond and vanilla cupcakes
( SERVES 12 )
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|125 g||Butter, (softened)|
|1 tsp||Vanilla extract|
|½ cup||Caster sugar|
|1 tsp||Lemon, (finely grated zest)|
|½ cup||Self raising flour|
|½ cup||Almonds - ground|
|1 tbsp||Butter, (softened)|
|1 cup||Icing sugar|
|1 tsp||Lemon juice|
|2||Strawberries, (juice of)|
|4||Strawberries, (thinly sliced)|
- Preheat oven to 180 degC. Line a muffin tray with cupcake cases. Cream the butter, vanilla and sugar together until pale.
- Beat in the eggs one at a time then fold in the lemon, flour and almonds. Stir in the milk.
- Spoon mixture into the cases and bake for 15 minutes, let cool.
- Make the icing by whisking together the butter, icing sugar, lemon and strawberry juice, adding enough hot water to produce a spreadable consistency. Ice when the cupcakes have cooled and top with sliced strawberries.