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These pretty cupcakes are perfect for a celebration or afternoon tea with their fluffy sponge and gorgeous swirl of buttercream icing (see tip, below). The combination of sweet, floral elderflower and tangy lemon is a classic summer combo, topped off with tart raspberries for a simple decoration. See method
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Tip: If you don’t have a piping bag or star-shaped nozzle, you can easily spread the icing onto each cake. Place a heaped spoonful of icing onto the top of each cake then use a palette or blunt knife to swirl outwards from the middle, forming a nest shape for the raspberries to sit in.
The cakes (without icing) are suitable for freezing. Make the cupcakes up to the end of step 4, cool completely, and then pack into a freezer-proof container and freeze for up to 3 months. Defrost fully before icing and decorating.
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