Cottage Delight Strawberry Lemonade Cupcakes

Method

1. Preheat the oven to 180°C (160°C fan). Line 16 holes of two muffin tins with cupcake cases.

2. Using an electric mixer, beat the butter and caster sugar for 4 to 5 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.

3. In a separate bowl, combine the flour and baking powder. Gradually add it to the butter mixture until a thick batter forms, then stir through the milk and lemon zest.

4. Divide the batter between the cases and bake for 15 to 20 minutes, until risen, golden and a skewer inserted in the centre comes out clean.

5. While the cupcakes bake, make the syrup. Stir the pink lemonade and caster sugar in a small saucepan over medium heat for 5 to 10 minutes, until reduced and starting to thicken.

6. As soon as the cupcakes come out of the oven, brush the tops with the lemonade syrup using a pastry brush. Leave to cool completely.

7. For the buttercream, simmer the strawberries and lemon juice in a small saucepan, crushing the berries with a fork as they soften. Simmer for 5 minutes, then take off the heat and cool completely.

8. Beat the butter and icing sugar with an electric mixer until light and fluffy (it will be quite thick). Add the cooled strawberry purée a tablespoon at a time until it is all incorporated. If the mixture looks split, beat in a few more tablespoons of icing sugar until smooth.

9. Cut a small hole in the top of each cooled cupcake and fill with a little Cottage Delight Strawberry Jam. Pipe the buttercream on top using a piping bag fitted with a closed star nozzle.

10. Finish each cupcake with a fresh strawberry and a quarter slice of lemon.