Lemon Butterfly Cupcakes

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

Put all the ingredients 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 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

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 buttercream: beat the butter until creamy, then gradually sift in the icing sugar and beat until smooth. Stir in the lemon curd and a few drops of yellow food colouring.

Spoon the buttercream on top of the cakes.

To decorate: whisk the cream until thick but not stiff. Spoon into a piping bag. Pipe a whirl onto each cake and sprinkle with lemon zest.