Tennis Lemon Curd Cupcakes

Preheat the oven to 180°C / 160°C / Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.

Cream together the butter and sugar until pale and fluffy.

In a separate bowl beat together the eggs and gradually incorporate them in with the butter and sugar, mixing between each addition.

Sift in the flour and gently mix until fully incorporated.

Add the lemon extract and milk and give one last mix, before spooning the mixture into the cupcake cases. Only fill the cases 2/3 full with mixture to give evenly shaped cupcakes.

Bake for 15-20 minutes until golden and baked throughout. Remove from the oven and allow to cool on a wire rack.

Once fully cooled, use a small sharp knife to carve out the centre of the cupcake. Fill the hole with a teaspoon of lemon curd and seal by placing the carved sponge back on top.

Cover to the top of the cupcake with either buttercream (made up on butter and icing sugar blended together) or apricot jam. This will help the sugar paste icing stick.

Roll out the yellow sugar paste icing and using a circular cutter, cut out a circle the same size as the top of your cupcake. Place on top of the jam/buttercream to secure in place.

Mix together the icing sugar with a drop or two of water to make a thick consistency. Add a touch more water if too thick, or some more icing sugar if the icing becomes to runny.

Fill a piping bag with the icing and gently snip a small hole in the bottom. Pipe the stripes on the tennis ball on to the yellow sugar paste and allow to dry. Then 'serve'