Amanda Laird: Strawberry, almond and vanilla cupcakes

Photo / Babiche Martens

Makes 12

125g butter, softened

1 tsp vanilla extract

1/2 cup caster sugar

2 eggs

1 tsp finely grated lemon zest

1/2 cup self-raising flour

1/2 cup ground almonds

1/4 cup milk


Icing

1 Tbs butter, softened

1 cup icing sugar

1 tsp lemon juice

Juice of one or two ripe strawberries

Hot water

4 strawberries, thinly sliced


1. Preheat oven to 180C. Line a muffin tray with cupcake cases. Cream the butter, vanilla and sugar together until pale.

2. Beat in the eggs one at a time then fold in the lemon, flour and almonds. Stir in the milk.

3. Spoon mixture into the cases and bake for 15 minutes, let cool.

4. 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.