Butterfly Cupcake

For the cakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in a 12 hole bun tin.

Put all the ingredients for the cakes into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-30 minutes until golden and springy to the touch. Cool on a wire rack.

Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.

For the lemon cream: beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy.

Beat the lemon curd with the lemon juice and food colouring until well blended. Beat into the buttercream until smooth.

Spoon a little lemon cream onto each cake.

For the vanilla cream: whisk together all the ingredients until thick but not stiff. Spoon on top of the cakes.

Spoon a little lemon cream on top of the vanilla cream.