In a bowl, combine the margarine, grated lemon zest, and sugar. Mix well, then add the eggs and a pinch of salt. Mix again, then add the milk.

Mix and gradually sift in the self-rising flour, a little at a time. Stir until well combined. Your batter is ready!

Line a muffin tin with paper liners. With these amounts, you should get about 16 cupcakes. Spoon about half a tablespoon of batter into each liner. Place a milk chocolate egg in the center of each. Cover each with another half tablespoon of batter, making sure the chocolate egg is completely covered.

Preheat the oven to 430°F (220°C), then reduce to 350°F (180°C). Bake for 10 minutes with heat from the bottom only, then 2 minutes with heat from top and bottom, and finally 2 minutes with heat from the top only. These times are approximate! Let the cupcakes cool to room temperature, then transfer them to a serving plate.

In a bowl, combine the mascarpone, sifted powdered sugar, and grated zest of half a lemon. Whip until smooth. Add the non-dairy whipping cream and whip again. Add food coloring as desired and whip until combined. Your cream is ready! Keep it in the refrigerator until the muffins are completely cool.

Serve and enjoy!