Lemon and poppyseed cupcakes

Ingredients

2 eggs

4 oz golden caster sugar

4 oz margarine

Zest of 1 lemon, finely grated

4 oz self-raising flour

½ tsp baking powder

2 oz poppyseeds

For the icing

75g mascarpone

Icing sugar

Juice of half a lemon

Yellow food colouring

To decorate

Sugar paper flowers

Method

1. Pre-heat the oven to 180°C.  Place 12 cupcake cases in bun tins.
2. In large mixing bowl, beat the eggs, sugar, margarine and lemon zest until pale and fluffy (don’t worry if it looks a bit curdled, it’ll be fine when you add the flour). 
3. Sift in the flour and baking powder, and add the poppyseeds.  Fold together with a large metal spoon until well combined.
4. Spoon the mixture into the paper cases.
5. Bake for 20 mins or until a cake tester comes out clean.
6. Leave to cool in their tins for 5 mins and then carefully remove to a cooling rack.
7. To make the icing, place the mascarpone, lemon juice and a drop of yellow food colouring into a mixing bowl, and sift in the icing sugar, mixing until you get a smooth, thick paste. 
8. Once the cakes are completely cool, ice and decorate with a sugar paper flower.