Strawberry, almond and vanilla cupcakes (baking)

Cupcakes
125 g Butter, softened
1 tsp Vanilla extract
½ cup Caster sugar
2 Eggs
1 tsp Lemon zest, finely grated
½ cup Self raising flour
½ cup Ground almonds
¼ cup Milk
Icing
1 Tbsp Butter, softened
1 cup Icing sugar
1 tsp Lemon juice
6 Strawberries, 2 juiced, 4 thinly sliced
1 drizzle Water, hot, as much as needed for icing

Directions

1. Preheat oven to 180C. Line a muffin tray with cupcake cases.
2. Cream the butter, vanilla and sugar together until pale.
3. Beat in the eggs one at a time then fold in the lemon, flour and almonds. Stir in the milk.
4. Spoon mixture into the cases and bake for 15 minutes, let cool.
5. Make the icing by whisking together the butter, icing sugar, lemon and strawberry juice, adding enough hot water to produce a spreadable consistency. 
6. Ice when the cupcakes have cooled and top with sliced strawberries.