Serves: 12 muffin sized cakes
1) Preheat the oven to 200c (180c fan oven)/ Gas mark 6.
2) Beat the butter, sugar and lemon zest together with an electric mixer or by hand in a medium sized mixing bowl with a wooden spoon.
3) Gradually add the eggs, beating well between each addition until fully incorporated.
4) Now, gently fold in the flour. Carefully fold in the summer fruit.
5) Place your paper muffin cases in a bun tray and then spoon the cake mixture evenly between them.
6) Bake in the oven for about 10-12 minutes or until risen, golden brown and firm to the touch. As you gently touch the cake it should spring back. If it’s still a bit wobbly in the middle, pop back into the oven for a few more minutes.
7) Take out of the trays and place on a cooling rack. When cool you are ready to ice.
To make the icing:
1) Using an electric mixer (you can do by hand, but the mixer makes this icing extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice. Now beat for about 3 minutes until all light and fluffy.
2) Leave in a cool place to set for 20 minutes – but not the fridge.
3) Split the mixture into three. Add pink food colouring to one third, blue to the other and leave one alone. Make the colour as dark as you like – I prefer to stick to pastels.
4) You will need three piping bags for the next bit, with three different rose nozzles, in descending size. I like to use disposable icing bags as they are much more convenient.
5) With the pink icing and the biggest nozzle – pipe a cross down the middle of your fancy. Repeat on all of the cakes.
6) Now with the pale blue (medium sized nozzle) do a small squeeze of icing in the middle of each quarter. Repeat on all the cakes.
7) Almost finished - with the white frosting and smallest nozzle– pipe a line on each side of the blue icing. Repeat on all the cakes.
8) Finally a little line of pink should just go on a diagonal across the blue icing to finish.
9) You should have your Union Jack! Now finish with a sprinkle of edible glitter, using the photograph as a guide.