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You need to prepare Cake mixture.
You need self raising flour.
You need to prepare caster sugar.
Provide butter or margarine...soft.
Use zest of a lemon.
You need juice of a whole lemon.
You need eggs.
Provide Rice crispies I used lidl snaps.
Provide glaze icing.
Use icing sugar.
You need lemon juice.
Provide lemon food colouring.
You need lemon food glitter fine type.

I always love the surprise filling too. It's a whole other way to add more flavor and texture to make a cupcake that much more interesting. Traditionally speaking, this is a lemon pound cake and has been around for many generations. Our grandmothers were masters of finding ways to save money and use what they had to create beautiful and delicious desserts.

Pre heat oven to 170° then weigh out all cake mixture ingredients and add to bowl & whisk until smooth & light. About 5-7 minutes..
Stir in rice crispies.
Using tablespoon & teaspoon put cake mixture into small cases just over half way..
Pop into oven middle shelf for 10 minutes keeping an eye on them. When cooked slightly golden on top and toothpick comes out clean, cool on wire rack and repeat with rest of mixture..
When 2nd batch is in oven put icing sugar & lemon juice in bowl & mix till smooth. Add colouring to your own liking..
When cakes cool put glaze on top of each one then sprinkle with glitter...you should have some glaze left. If making 12 muffins half the ingredients for glaze..
Enjoy 👅.

A rich, moist buttermilk chocolate cake is paired with a silky bittersweet chocolate Swiss meringue buttercream and filled with an easy homemade lemon curd in these fabulously addictive Double Chocolate Lemon Surprise Cupcakes! The surprise in these cakes are only found when you bite into the cake. This is so scrummy you will love it and you'll want to make it for your family and friends. Tangy lemon cupcakes hold a sweet raspberry surprise when you bite into them. Lemon Raspberry Surprise Mini Cupcakes: Place mini paper baking cups into mini muffin pan cups.

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