Lemon raspberry cupcakes

These are delightfully light and fluffy, and aren't a heavy dessert at all. 

200g butter, softened

3 cups icing sugar

5 teaspoons grated lemon zest

2 eggs

1 ¼ cups self raising flour

¼ cup milk

2 tablespoons lemon juice

Icing: 

1 cup fresh or frozen raspberries

125g butter

3 cups icing sugar

2 tablespoons lemon juice.

Makes about 12 cupcakes.

Preheat oven to 180C.

Cream together the butter and icing sugar until light in colour and smooth.

Add in the eggs one at a time, beating well after each addition.

Add in half the flour, mixing well, then half the milk and repeat.

Mix in the lemon rind and the lemon juice.

Spoon mixture into cupcake tins. Bake for about 15 to 20 minutes, or until a skewer inserted into cupcake comes out clean.

Icing:

Using an electric mixer, beat together the butter and icing sugar until light and fluffy.

Add in the lemon juice and the raspberries, and continue beating until well combined.

When the cupcakes are cool, decorate them with the raspberries. Fresh whole berries could be used as decoration also.