Raspberry Lemonade Cupcakes

For the cupcakes

125g soft unsalted butter

125g caster sugar

125g self raising flour

1/4 tsp bicarbonate of soda

2 lg eggs

2 tbsp lemon juice

2-3 tbsp raspberry jam


170C 20mins



Swiss meringue buttercream:

130g egg white

250g sugar

500g good quality unsalted butter


Separate the frosting to 2 bowls.


For the lemonade frosting, add 1.5 tbsp lemon juice and 1 1/2 tsp citric acid, yellow food coloring.

For raspberry frosting, add raspberry jam till it turns pink and tastes raspberry ish.


Pipe both frosting on chilled cupcakes and decorate with freeze dried raspberry, lemon wedge and paper straw.