Name: Lemon, ginger and Raspberry cupcakes (afternoon tea)
Prep time: 10 min
Cook time: 25 min
Yield: 16
Cuisine: American,English, Irish, and Scottish,
Ingredients: 225 g unsalted butter; 225 g golden caster sugar; 2 lemons, zest of; 1 tsp ginger ground; 1/4 tsp sea salt mill adjustable; 4 medium eggs; 225 g Self raising flour; 75 g creme fraiche; 175 g raspberries; 1 tsp baking powder; 450 g cream cheese; 225 g Icing sugar; 225 g unsalted butter, room temperature; 2 lemons, zest of; 1 lemon, cut into slices, and quarters to garnish; 12 raspberries, for garnish