Preparation time: 25 minutes
Cooking time: 15 minutes
125g (4½oz) butter, softened
125g (4½oz) caster sugar
2 medium eggs
125g (4½oz) self-raising flour
Finely grated zest and juice of 2 lemons
3 tbsp good-quality lemon curd
100g (3½oz) full-fat cream cheese, at room temperature
50g (2oz) soft unsalted butter
300g (11oz) icing sugar, sieved
Juice and grated zest of 1 lemon
12 rice paper daisies
12-hole bun tray lined with paper cases
1 Preheat the oven to 180°C/R4. Beat together butter and sugar in a bowl until light and fluffy.
2 Add the beaten eggs, lemon zest and juice and the flour then beat until smooth.
3 With a tablespoon divide the mixture between the paper cases and bake in the centre of the oven for 12-15 minutes until the cakes have risen and are just firm to the touch in the centre.
4 Remove the cakes from the oven and transfer them to a wire rack to cool.
5 Place the cream cheese, butter and sugar in a bowl and slowly mix together with a wooden spoon or use an electric whisk. Be careful not to overbeat.
6 Add the lemon zest and juice and mix thoroughly.
7 Place frosting in a disposable icing bag, snip off the end to allow a 1cm hole. Pipe the frosting on the cupcake in decreasing circles.
8 Finish with a rice paper daisy on the top.