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.