Lemon Cupcakes

These lovely cupcakes could be adapted for Easter, by putting mini chocolate egg on top, or any topper you want.

For Cakes:

4oz Margarine
4oz Castor Sugar
5oz SR Flour
1tsp Baking Powder
2 Eggs
2tbsp Milk

For Icing/Frosting:

4oz Margarine
4oz Butter
16oz Icing Sugar
1tsp cream of tartar
Extras/Optional:

yellow food colouring
lemon meringue flavouring
lemon curd
yellow rice paper flowers

Make cakes by creaming together margarine and sugar until light and fluffy.
Mix beaten eggs with milk, and beat into cake mixture a little at a time.
Fold in flour and baking powder, add a little yellow food colouring until colour required.
Divide mixture between 12 cupcake papers, and bake Gas 6, until risen and springs back when touched.
Cool on wire rack.
When cool, make a hole in centre of each cupcake, and pipe a little lemon curd.

Make icing by beating margarine and butter together, then add icing sugar and 1tsp cream of tartar, mix slowly until icing sugar all incorporated, add 1tsp lemon flavouring, then beat on high until light and fluffy.

Put half of icing into another bowl and add a little yellow food colouring at a time, until colour required.
Put white icing in one piping bag and yellow in another, cut a little off the bottom.
Put large star nozzle into another large piping bag, then put both filled bags inside this one(equally).

Pipe large swirls on each cupcake, sprinkle a little icing sugar, and add rose on top.

Enjoy!