• Preheat oven to 180C/160C fan/gas 4 and line a 12-hole and a 6 hole muffin tin with cupcake liners.
• Sieve the flour, baking powder, bicarbonate of soda and salt into a bowl and leave to one side.
• Measure out the milk, oil and vanilla in a jug and also leave to one side.
• Whisk the butter and sugar in a mixer until very pale and creamy.
• Add the eggs one at a time and mix.
• Add the flour mix and milk/oil mix alternately to the mixer until it is combined – be careful not to over mix.
• Add the grated lemon zest and mix once more.
• Pipe the mixture into the prepared tin with cases or spoon in until they are two-thirds full.
• Bake in a preheated oven at 180 degrees for 15-20 minutes or until a cocktail stick comes out clean. Leave to cool on a wire rack.

For the Lemon Curd Buttercream

• Beat the butter, lemon essence and zest for about three minutes until the butter is pale.
• Add half the icing sugar and beat again until smooth.
• Add the remaining icing sugar and beat again.
• Add two to three tablespoons of milk to loosen the mixture a little if it is too thick.
• Pipe your buttercream onto your cooled cakes or spread on with a spatula. Decorate with spring flowers and sprinkles or smarties…!