METHOD 20 MINMUFFINS:Preheat the oven to 180°C. Mix together all the dry ingredients.In a bowl mix together the butter and sugar until pale and smooth. Add eggs to the mixture, then the lemon zest.Mix together the dry ingredients and butter mixture. Mix in the yoghurt until smooth, but be careful not to overmix. Sprinkle flour over the drained berries and fold into the mixture.Place 12 ice-cream cones in a muffin pan. Distribute the dough equally among the cones.Place in the oven and bake for 20 minutes, then carefully remove from the pan.INGREDIENTS750ml flour 15ml baking powder 2 ml baking soda a pinch of salt 125ml butter, softened 250ml sugar 2 large eggs zest of 1 lemon 37ml plain yoghurt 15ml flour 375ml frozen berries, defrosted 12 ice-cream cones Frosting: 2 egg whites 15ml lemon juice 500ml icing sugar pink food colouringFROSTING:Whisk the egg whites and lemon juice together until stiff peaks form. Sift the icing sugar over and beat until stiff. Halve the mixture into two bowls and colour one with pink food colouring.Spoon into a piping bag and pipe onto the cooled muffins.