Lemon and white chocolate cupcakes

Preheat the oven to 180 C / Gas 4.

Cream the butter and sugar with an electric mixer.

Add the lemon zest, and eggs. Then stir in the flour and baking powder, and finally white chocolate - continuing to mix as you add these.

Using a muffin tin lined with 6 paper cases, spoon 1 tablespoon of the mix into each case. Spoon 1 teaspoon of lemon curd into each case. Spoon another tablespoon of the cake mix on top.

Bake in the oven for 15 to 20 minutes or until risen and golden.

Remove and cool completely on a wire rack.

Mix 150g softened butter, 150g icing sugar, lemon extract and yellow food colouring to make the buttercream icing.

Pipe icing onto the top of the cooled cakes using a piping bag and star nozzle.