Summer Cupcake

Ingredients

• 150 g butter
• 150 g sugar
• 3 eggs
• 1 untreated lemon (juice and zest)
• 175 g flour
• 0.5 tsp Baking powder
• 120 g soft butter
• 60 g sugar
• 120 g cream cheese
• 1 tbsp cocoa powder
• 150 g powdered sugar
• 12 sugar flowers

Instructions

1. 1.

   Preheat the oven to 180°C fan. Line a muffin tin with paper cups.

2. 2.

   Beat the butter and sugar until fluffy. Whisk in the eggs, lemon juice and zest, then fold in flour and baking powder. Mix well and fill the cups. Bake for about 25 minutes until golden brown. Remove from the oven and cool.

3. 3.

   For the frosting, cream the butter and sugar together, then stir in the cream cheese and cocoa powder. Gradually add powdered sugar until a piping‑ready consistency is achieved. Pipe onto the cupcakes with a star tip and decorate with sugar flowers.