Pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases

For the cupcake sponge, mix together the baking spread (or butter) and caster sugar, ideally using an electric hand mixer or in a stand mixer with the paddle attachment, for 5 minutes until smooth and fluffy

Add the eggs and mix them in well

Gently whisk, or fold in, the self raising flour, poppy seeds and lemon zest

Divide the mixture between the cupcake cases, and bake them for 25-30 minutes or until a thin skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely

Use a cupcake corer or a knife to make a hole in the middle of each cupcake. Fill the holes with lemon curd. You can do this using a spoon or put the lemon curd into a small piping bag, snip the end off and pipe it in

For the buttercream, mix the softened butter on it's own for a few minutes. Then add the icing sugar, lemon extract and milk, and mix until smooth. You can do this by hand, but an electric hand whisk or stand mixer with paddle attachment will provide the best results. If the buttercream is too stiff, you can add a little more milk

Put the buttercream into a large piping bag fitted with a Wilton 2D nozzle, or other nozzle of your choice and pipe it onto the cupcakes, or spread it on with a spoon

Decorate with a sprinkle of poppy seeds and some lemon zest

Store in an airtight container in a cool place and eat within 3 days