Green Velvet Cupcakes

Pre-heat the oven to 180°C (fan 160°C, gas mark 4) and line two cupcake tins with 18 cases.

Cream together the softened butter and sugar until pale and fluffy. Add in the green food colouring a little at a time until you achieve a relatively bright green colour.

Gradually add the eggs and vanilla, mixing well after each addition to help prevent the mixture from curdling.

Sift in the flour and cocoa powder and carefully fold in until just incorporated. Check the colour is the desired shade of green – add slightly more if required.

Spoon the mixture into the cupcake cases until they are only just 2/3 full. Place in the oven for 20-25 minutes or until a skewer comes out clean and the cakes spring back when touched.

Remove from the oven and leave to cool slightly before transferring to a wire rack to cool completely.

To make the frosting beat together the cream cheese and softened butter before adding in the lemon juice. Gradually add in the icing sugar, beating well until combined and smooth.

Once the cupcakes have cooled pipe the icing onto the top of each cake and decorate with your chosen sprinkles as desired.