Butter Cupcake

Makes 20 cupcakes

200g cake flour ¼ tsp baking powder ¼ tsp salt 226g butter (softened) 200g castor sugar 4 eggs 1 tsp lemon zest 1 tsp vanilla extract 80ml (1/3 cup) heavy cream 10 strawberries (optional) 2 tbsp Nutella (optional)

Frosting

100g butter, softened 180g icing sugar 4 strawberries, halved (optional) 3 tbsp Nutella (optional) Preheat oven to 160°C. Sift flour, baking powder and salt. Set aside. Cream the butter in a mixer for about 2 minutes until it is creamy. Add the sugar and continue beating until light and fluffy.

Reduce speed and add eggs one at a time until incorporated. Add the zest and vanilla extract. Add flour mixture in 3 batches, alternating with the cream.

Spoon the batter into a lined cupcake pan and bake for 40-45 minutes or until a tested comes out clean.

*For the strawberry cupcake, fill a quarter of the cupcake liner with batter. Place half a strawberry on top of the batter and then fill the liner with more batter (the liner should only be ¾ full).

If you prefer Nutella, replace the strawberry with a teaspoon of Nutella.

For the frosting, cream the butter until creamy and add the icing sugar. Beat till pale and smooth. For the strawberry cupcakes, add the strawberries in (they will break into bits and add texture, colour and flavour to your frosting). For the Nutella cupcakes, add the Nutella and mix till incorporated.

Frost the cupcakes once the cakes have cooled.