Ingredients

225gr caster sugar

200gr butter softened

Finely grated of a zest of a lemon

Few drops lemon extract

3 egg beaten

350ml self raising flour , silted

Paper cup cake cases

For the lemon buttercream

200gr unsalted butter softened

300gr icing sugar

½ jar lemon curd 2 tablespoon milk if necessary You will also need to decorate 1 jar lemon curd Sugar paste Icing and coloured sprinkles

Method

Preheat the oven to 190 °C. Place the sugar and butter in a bowl and beat together till light and fluffy. Stir in the lemon zest and a few drops of scillian lemon extract . Next add in the eggs one at a time, stairring in a 1/3 of the flour and the egg . finelly gently stir in the milk. Put the cupcakes into a muffin tin and fill with the cake batter approximately ¾ full. Bake in the oven for 20-25 minutes until golden and puffed with spogy to the touch . Meanwhile make the lemon butter cream. Place the softened butter and the icing sugar into a medium bowl and mix together till light . Stir in a ½ lemon jar curd and a few drops of scillian lemon curdand a few drops and mix together thoroughly As soon as the cupcakes have completely cooled down use the end of a spoon to make a small cavity in the center of the cupcakes . Place ½ of the lemon into the piping and fill in the cavity in neach cup cake with lemon curd. Spread a little of the lemon butter cream on top of each cup cake . Place the remaining lemon butter cream into a piping bag and pipe the decorative spwirls on top of each cup cake

Decorate the top of chocolate eggs, sugar icing thickens and coloured sprinkles.

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