Prehat overn to 180C. Line a muffin tray with cupcake cases. Cream the butter, vanilla and sugar until pale.
Beat in the eggs one at a time then fold in the lemon, flour and almonds. Stir in the milk.
Spoon mixture into the caes and bake for 15 minutes. Cool.
Make the icing by whisking together the butter, icing sugar, lemon and strawberry juice, adding enough hot water to produce a spreadable consistency. Ice when the cupcakes have cooled and top with sliced strawberries.
Originally Submitted
11/3/2009
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