Add the butter to a mixing bowl and using an electric mixer, blend until creamy.

Add 3 oz / 85 grams icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer.

Add another 3 oz / 85 grams icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth.

Place the lemon curd in the bowl and whisk until combined, tasting and adjusting for preference

Add the raspberries and blend until thoroughly combined. It may look quite wet at this point, add the remaining icing sugar and mix everything together.

The juice in the raspberries react with the butter, giving the icing a speckled effect. This is just where the fat and liquid content struggle to mix. Please do not worry, this has not curdled, this is the desired consistency.

Add one tablespoon of the frosting to the top of your cupcake. Then, use a butter knife or palette knife to roughly ‘smear’ the icing on top of the cake.

Top with any remaining lemon zest and enjoy!

These cakes are best eaten straight away, but if there are any left overs store in the fridge and eat within 2 days.