2 eggs
125g butter, room temperature
1 cup Chelsea White Sugar
1 ¼ cups self raising flour
½ cup milk
2 teaspoons raspberry essence
1 drop red food colouring

Lemon Buttercream Icing
100g softened butter
1 1/4 cup Chelsea Icing Sugar
1-2 average sized lemons

1. Preheat oven to 180°C. Grease and flour a 12 x ½ cup capacity cupcake tin.
2. Beat eggs until smooth, add Chelsea White Sugar and butter then mix until fluffy.
3. Sift and combine all dry ingredients in a separate bowl.
4. Add dry ingredients to egg mixture, then slowly add milk, food colouring and flavouring until all combined and smooth.
5. Divide mixture between prepared cake tin and bake for 10-12 minutes or until cakes spring back to the touch.
6. Remove from tin and let cool.

Lemon Buttercream Icing
1. Beat butter, then add Chelsea Icing Sugar.
2. Squeeze lemons, then add to icing.
3. If too runny, add more icing sugar until desired consistency.