To commemorate the Queen's 70th Platinum Jubilee I made Strawberry cupcakes which I have given as gifts to our French friends and family.The part that took the longest was assembling the boxes to put them in.

Here is the recipe, should you feel like making some yummy Strawberry Cupcakes.
INGREDIENTSFor the sponge125g butter, very soft200g caster sugar3 eggs (about 168g)1/2 teaspoon salt300g self-raising flour (or 300g/2 cups plain or all-purpose flour + 2 teaspoons baking powder)20ml lemon juice140ml milk
DIRECTIONSHeat the oven to 160°C, fan/350°F, convection.Cream the very soft butter and sugar until almost white and fluffy.Add the eggs and salt and mix until fully incorporated.Add half the flour until just combined.Add the juice and milk and mix until combined.Add the remaining flour.Scoop an ice-cream scoop of batter into paper baking cup-lined cupcake tins.Bake for about 22-25 minutes.Remove from the tin and set on a wire rack to cool completely. Meanwhile, make the icing. Strawberry Buttercream100ml unstrained strawberry puree (about 150g of unhulled fruit)185g very soft butter1000g - 1500g icing sugar, sifted1 teaspoon vanilla extract1 teaspoon lemon juice¼ teaspoon rose water
Rinse any sandy earth off of your strawberries. Hull them with a spoon or paring knife and puree them in a food processor.Cream the butter with 200 g of icing sugar on a low speed of a stand mixer fitted with the paddle attachment. Gradually add the vanilla, lemon jui...