Lemon Tea Cakes with Fresh Fruit Icing

Ingredients:
2 sticks (225g) unsalted butter, softened
1 1/8 cup (225g) caster sugar
4 large eggs
1 3/4 cup (225g) self-raising flour
zest of one lemon

Icing Ingredients:
50g fresh berries, plus extra for decoration
1 1/4 cup (150g) icing sugar, sifted

Preheat the oven to 180c/350f.
Beat the butter and sugar together using an electric mixer until very light and fluffy. Add the eggs, one at a time, beating after each, then fold in the flour and lemon zest.
Place 18 paper cases into muffin tins. Spoon the mixture into them, then bake for 15 minutes, until golden. Remove the cakes from the tins and allow to cool before icing them.
For the icing, mash the fruit with a fork, mix in the icing sugar until you have a smooth paste. Add whole berries as decoration.

Reflection

Violet, You're Tuning Violet (Cupcakes)

Ingredients:
1 stick of butter (110g)
1 cup of sugar (225g)
2 eggs
120ml milk
1.5 tbsp violet syrup
1.33 cup of self-rising flour (150g)
1 cup plain flour (125g)
Crystallised violet petals

Steps:
Preheat the oven to 180c, line a 12 hole muffin pan with cupcake liners.
Cream the butter and sugar until pale and smooth. Add the eggs, one at a time, mixing after each addition.
Measure the milk into a measuring cup, stir in the violet syrup. Sift the flours into a separate bowl and stir together.
Add one-third of the flour mixture to the creamed butter and sugar and beat well. Pour in one-third of the milk mixture and beat again. Repeat until all are combined.
Spoon the batter evenly into the muffin cases. Bake for about 25 minutes. When cool, decorate with violet buttercream icing (see below) and petals.

Ingredients:
1 stick of butter (115g)
60ml milk
1 tsp vanilla extract
4 cups confectioner's sugar (500g)
2 tbsp violet syrup

Steps:
Beat together the butter, milk, and vanilla, gradually add the sugar, beat until smooth. Add a little of the syrup and beat well. Continue to add more syrup until desired taste and color are reached.