Preheat the oven to 180˚C/ 160˚C fan/ gas mark 4.  Put the Cupcake Cases in 12 muffin tins.

Put margarine, sugar, self-raising flour, lemon extract, and eggs in a mixing bowl. Whisk together until creamy and light in texture and colour.

Divide the mixture equally between the muffin cases and smooth over the tops. Bake for about 20-25 minutes until risen, golden brown and just firm to the touch. Transfer to wire racks to cool completely.

Lightly beat the butter in a bowl until softened. Gradually add the icing sugar and mix well.

Add the lemon extract and 1tsp pink food colouring and beat the buttercream until combined. Take 1/3 of the buttercream out of the bowl, into a piping bag fitted with a 2d nozzle.

Add 1/2tsp of pink food colouring and to the rest of the buttercream and mix again until combined. Take 1/2 out of the buttercream out of the bowl, put into a piping bag fitted with a 2A nozzle. 

Add ½ tsp of pink food colouring to the rest of the buttercream, once combined, put into a piping bag fitted with a 6B nozzle.

Once the cupcakes have cooled, take a sharp knife and cut the top of the cupcake to make them flat.  Cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle and place a small spoonful of lemon curd in the hole.

Use your creativity, using the piping bags pipe different swirls on the top of the cake, using all three colours. Use the sprinkles and pearls to decorate the top of the cupcake.