Makes 12 standard cupcakes

- 110g unsalted butter, at room temperature

- 110g caster sugar

- 60g ground almonds

- Finely grated zest of 1 lemon

- 2 medium eggs, lightly beaten

- 60g self-raising flour

- 2 tbsp lemon curd

- Lemon-flavoured icing: butter, cream cheese or glacé

To decorate

- Candied-lemon slices, sugar flowers or other decorations

Preheat the oven to 180C/350F/Gas Mark 4. Line a muffin tin with foil paper cases.

Using a wooden spoon or spatula, cream the butter until pale and fluffy, then add the sugar and beat until fluffy again. Stir in the almonds and zest, then the beaten eggs, a quarter at a time, making sure each lot is well incorporated before adding the next. Finally fold in the flour and beat for a couple of seconds to combine.

Divide the mixture equally between the cases. Blob ½ tsp lemon curd on top of each one and roughly swirl in with the tip of a knife. Place in the oven and bake for 15-20 minutes until risen and golden. Remove and leave to cool. Once cool, ice with lemon- flavoured icing — butter, glacé or cream cheese — and decorate as you see fit.

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