STRAWBERRY CUPCAKES

My strawberries are fabulous this year and I think the squirrel has got the message at last that my strawberries belong to me and not to him!


I was very fortunate a couple of years ago and won a huge prize from Rocket Gardens which included a fruit garden, a spring and autumn vegetable garden, herbs and other garden goodies as well. I couldn't use all of the prize and I donated lots of it to my Grandson's school who have an allotment, which is supervised and run by a very keen gardener, namely the caretaker. He couldn't contain himself with excitement when I told him his school and the children were to share in my good fortune and I know they have had lots of fun with all of the plants Rocket Gardens sent to them on my behalf.

I made some lemon cupcakes, topped them with butter cream and half a strawberry - delicious.

Makes: 12 cupcakes

You will need: A standard size 12 hole cupcake tin lined with paper cases.

125g softened butter, 125g caster sugar, 2 medium eggs, finely grated rind and juice of 1 lemon, 125g self-raising flour.

1. Preheat the oven to 190°C/375°F/Gas 5.
2. Beat the butter and sugar together until light and fluffy. Beat in the eggs, lemon rind and juice. Fold in the flour.
3. Divide the mixture between the paper cases and bake in the centre of the oven until the cakes have risen and are just firm to the touch in the centre or bake for about 20 minutes.
4. Remove the cakes from the oven and transfer them to a wire rack to cool.

Buttercream

You will need:

175g softened unsalted butter, 350g sifted icing sugar, 3 tbsp boiling water, few drops vanilla extract.

1. Beat the butter in a bowl to soften it. Add the icing sugar, boiling water and vanilla extract, and beat until the icing is very smooth and pale in colour.