Two Buttercream Cupcakes

For the cupcakes: heat the oven to 180C,350F, gas 4. Place paper cases in a 12 hole muffin tin.

Mix the flour, sugar and lemon zest together in a mixing bowl.

Beat the eggs with the yoghurt, then pour into the dry ingredients with the melted butter. Mix together until just combined. The mixture will be slightly lumpy.

Spoon into the paper cases and bake for 20-25 mins until risen and firm to the touch; the cakes will be quite pale on top still. Cool for 5 minutes in the tins, then place on a wire rack to cool.

For the buttercream: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.

Sift in the confectioners' sugar and beat until smooth. Put half the mixture into a bowl and add a few drops of pink food colouring. Add blue food colouring to the other bowl.