For the cupcake

2 oz. unsalted butter, softened

3 oz. caster sugar

1 lemon, zested 

5 oz. self-raising flour

1 tsp. baking powder

1 egg

¼ pt. sparkling rosé (or milk for a non-alcoholic version)

For the topping

10 fl. oz. double cream

2 oz. icing sugar, sifted 

6 medium-sized strawberries

1. Preheat the oven to 180º Celsius, and line a muffin tray with 6 muffin sized paper cases.
2. In a mixing bowl, cream the sugar into the butter until pale and fluffy. 
3. Next lemon zest, then sift in together the flour and the baking powder. Add the egg and gently mix until almost combined.
4. Pour in the rosé, then continue to mix until everything is fully incorporated scraping the sides and bottom of the bowl as you go. 
5. Fill the paper cases with batter until about two-thirds full.
6. Bake the cupcakes for 18-20 minutes or until a toothpick comes out clean after being inserted into some of the cupcakes. Once baked, remove from the oven and leave to cool completely on a wired rack.
7. Once the cupcakes are cool, make the frosting by whipping the double cream and sugar until it starts to form stiff peaks. Transfer into a piping bag fitted with your preferred nozzle. Pipe from the centre of the cupcake in circular motions until you reach the edges.
8. Slice the strawberries into three. Fan them out and place on top of the cupcakes.