Make the best of summer fruits and enjoy a British tradition, stawberries and cream, with a twist! The best thing is these aren’t too sweet, with the lemon just curbing the sweetness of the strawberries.

20mins – Cooking time: 1hr – 1 1/2hrs

{Serves: 3-4}

Ingredients

16 basic cupcakes {see here for the basic cupcake recipe}

Lemon cream

• 3 tbsp fresh lemon juice
• 400ml fresh double cream
• 4tbsp icing sugar

Icing

• 200g icing sugar
• blue food paste
• water

Decoration

• 1 punnet organic strawberries (they’re nice and small and fit on the cupcakes)
• 50g pomegranate

Instructions

1. Make the icing by adding a few drops off water to the icing sugar until it’s a thick but spreadable consistency, then add colouring as desired. Ice the cupcakes by picking up a teaspoonful and gently smoothing into a circle on the top of the cupcake.
2. Make the lemon cream by combining all the ingredients and gently whisking with an electric hand mixer until it forms stiff peaks. Don’t overdo it though!
3. Using a star tip, pipe the lemon cream into a swirl on the top of the cupcakes, leaving some of the blue icing visible.
4. Decorate by gently placing a strawberry onto the top of the cupcake and placing 4 pieces of pomegranate around the lemon cream swirl.