Strawberry topped Lemon Drizzle Cupcakes

Prep time: 30 mins Cook time: 20-25 mins Total time: 50-55 mins

Ingredients

½ cup unsalted butter

¾ cup sugar (or slightly more if you like sweet)

2 eggs

1 teaspoon vanilla extract

1 ½ tablespoon lemon zest

2 tablespoons lemon juice

½ cup buttermilk

1 ½ cups flour

1 ½ teaspoon baking powder

¼ teaspoon salt

Lemon Icing

1 ½ cup powdered sugar

1 ½ tablespoon lemon juice

1 – 1 ½ tablespoon milk

12 strawberries

12 blackberries

12 toothpicks

Equipment

Measuring cups and spoons

Medium bowl

Large bowl

Standing or handheld electric whisk

12 hole cupcake tray, lined with cupcake liners

Ice cream scoop

Small bowl

Spatula

Knife

How To

Preheat oven to 350 degrees Fahrenheit/176 degrees Celsius. Line a 12 hole cupcake pan with paper liners.

In a medium bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, beat the butter and sugar until creamy. Add the eggs and beat for about 2-3 minutes until well combined and increased in volume. Add the vanilla extract and lemon juice and beat in.

Add half the flour and beat in until well combined. Add half the buttermilk and beat in until well combined. Repeat with the remaining flour and buttermilk. Add the lemon zest and beat until well combined.

Scoop into the cupcake holes, a little over halfway up.

Bake for about 20-25 minutes. Remove when a toothpick inserted into the center of the cupcake comes out clean.

While the cupcakes are cooling, make the lemon icing in a small bowl. Add all the ingredients and mix with a spoon until smooth and well combined.

Pour the icing over the cupcakes. Immediately sprinkle the pistachios over the icing.

Slice each strawberry into quarters, but don’t go all the way to the bottom. Through the bottom of the strawberry, insert a toothpick. Insert a blackberry onto the toothpick from top. Insert the toothpick onto the cupcake.