Preheat oven to 190 degrees Celsius
250 g softened butter
250 g sugar
finely grated zest of 1 lemon
juice of 1 lemon
4 large eggs
250 g flour
3 teaspoons baking powder
Cream butter and sugar togeter and add the lemon zest and juice, continue to mix, then add the eggs one by one.
Mix flour and baking powder in a bowl and sift it into the butter mixture on medium speed until it is all well mixeed. Do not mix the flour to long, you want an airy cake and not chewy.
For the bllubery frosting do the same as above.
I liked the rasberry frosting the best, you could really taste the rasberry flavour, the bluebery juice did not give much flavour, but it gave the frosting a nice color.
I used a leaf and petal tip to pipe the frosting on the cup cakes.