First up, pre-heat the oven to 180°C/160°C /Gas Mark 4. Line 2 muffin tins with 16 baking cases. Place the margarine and sugar in a large bowl and cream together until light and fluffy.

Add the eggs and Lemon Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour. Sieve over the flour and Baking Powder and fold until combined.

Divide the mixture between the baking cases and bake for about 20 minutes until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes and then transfer to a cooling rack to cool completely.

Pop your butter into a large bowl and beat until smooth and glossy. Add your icing sugar in a couple of intervals and mix well. Finally stir through your Vanilla Extract and if needed a few tsps of milk and whisk your buttercream until light and fluffy. Pop your buttercream into a piping bag fitted with an open star nozzle.

Once the cupcakes are cool, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of jam in the hole in the sponge and place the piece of sponge back on top. Repeat to fill each cupcake.

Pipe a swirl of buttercream on top of each cupcake and decorate with the sprinkles and a Chocolate Bunny or Egg. Your Easter Cupcakes are ready to share with your family and friends!