Strawberry, almond and vanilla cupcakes

Babiche Martens

Cupcakes

125 g	Butter, softened
1 tsp	Vanilla extract (Main)
½ cup	Caster sugar
2	Eggs
1 tsp	Lemon zest, finely grated
½ cup	Self raising flour
½ cup	Ground almonds (Main)
¼ cup	Milk

Icing

1 Tbsp	Butter, softened
1 cup	Icing sugar
1 tsp	Lemon juice
6	Strawberries, 2 juiced, 4 thinly sliced (Main)
1 drizzle	Water, hot, as much as needed for icing

Directions

1. Preheat oven to 180C. Line a muffin tray with cupcake cases.
2. Cream the butter, vanilla and sugar together until pale.
3. Beat in the eggs one at a time then fold in the lemon, flour and almonds. Stir in the milk.
4. Spoon mixture into the cases and bake for 15 minutes, let cool.
5. Make the icing by whisking together the butter, icing sugar, lemon and strawberry juice, adding enough hot water to produce a spreadable consistency.
6. Ice when the cupcakes have cooled and top with sliced strawberries.