Custard Filled Muffins

For the custard filling: whisk together half the milk with the cornflour until smooth. Add the egg yolks and whisk until blended. Set aside.

Combine the remaining milk with the sugar in a pan and heat to a boil over medium heat, stirring occasionally. Remove from the heat and whisk half the milk mixture into the egg yolk mixture. Return the mixture to the pan and bring to a boil. Simmer gently for 1 minute, whisking constantly until slightly thickened.

Remove from the heat and whisk in the butter, vanilla extract and salt. Put into a bowl, cover the surface with cling film and chill for at least 2 hours until thickened and completely cool.

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.

Beat the butter, sugar and lemon zest with an electric whisk until light and fluffy. Gradually beat in the vanilla and egg yolks until smooth. Gradually whisk in the flour, baking powder and salt and beat until smooth.

Set aside 400 ml|2 cups of the mixture. Spoon the remaining mixture into the muffin tins. Make a slight well in the centre of each filled muffin tin, using the back of a teaspoon. Add about 2 tablespoons of the custard filling. Completely cover the filling with the reserved mixture.

Bake for 20-25 minutes until the tops are golden brown and set. Cool in the tin for 10 minutes. Remove from the tins and place on a wire rack to cool completely.

For the topping: put the cream cheese, butter and icing sugar in a mixing bowl. Slowly mix together, using an electric whisk until light and smooth. Beat in the jam, almond extract and a few drops of pink food colouring.