Lemon and Raspberry Cupcakes

After baking a few things the past couple of weeks, nothing to me was blogable. I like to put things on that I would want to see myself (quality over quantity, I'm aiming for), so I hope you like this one!

Lemon cupcakes, with lemon buttercream, filled with raspberry jam, these cupcakes are perfect with a cup of tea in the afternoon and everyone seems to love them.

I still can't find my 1M Wilton tip that I basically use for ALL my cupcakes, and I think I'm going have to get a new one soon because someone has thrown it out (someone meaning my dad) so I just used a piping bag for the buttercream. They still look pretty though I think!

Ingredients:

For the cupcakes-
•180g unsalted butter
•180g caster sugar
•3 eggs, beaten
•zest and juice of 2 lemons
•180g self raising flour

For the icing and filling-
•10 tbsp raspberry jam
•200g unsalted butter
•400g icing sugar, sifted
• zest and juice of one lemon

Preheat your oven to 180c and line a muffin tray with 10 cases.

In a large bowl, beat together the butter and sugar until light and fluffy.

Gradually add your beaten eggs and then the zest and juice of the lemons.

Sift over the flour, and gently fold in with a metal spoon until incorporated.

Divide between the cases and place into the oven for 18-20 minutes, until a toothpick inserted comes out clean.

Leave to cool completely on a cooling rack.

Once cooled cut a lid out of each and place a tsp of jam in each, then place the lid back on top.

For the frosting,beat the butter until pale in colour, then gradually add the icing sugar, lemon zest and juice until a thick consistency.

Pipe or spread on top of each cupcake, I decorated mine with white chocolate buttons.