Cream cheese cupcakes: Leave the butter and cream cheese to warm to room temperature. Sift together the flour and baking powder. Preheat the oven to 180°C.

Add the butter and cream cheese to a bowl and cream together with a whisk. Add the sugar and mix until the mixture becomes pale.

Continue whisking whilst adding the well beaten egg and lemon juice a little at a time in that order. Sift in the cake flour and baking powder and fold in with a rubber spatula until there are no lumps left.

Fill the muffin cups until about 80% full with batter and even out the surface. Bake at 180°C for approximately 20 minutes.

Pierce with a skewer and if no batter sticks when you remove it, take the cupcakes out of the oven and let cool.

Cream cheese ganache: Melt the white chocolate and mix with the cream cheese and cream in a bowl suspended over a pan of hot water. Once melted, remove the bowl from the pan and leave to cool for a while before adding the green food colouring and white curaçao. Mix well.

Topping: Spread the cheese ganache over the cheese cupcakes.

Add the raspberry chocolate to an icing bag and melt over a pan of hot water. Cut a 1 - 2 mm hole in the corner and pipe out butterfly wing shapes onto a baking sheet. Before it sets, decorate with star sprinkles and silver dragées, and chill in the refrigerator to set. If you draw the butterfly wing shapes beforehand, and place them under the baking sheet you can trace them and make better looking shapes.

Once the ganache has hardened, gently press the butterflies on top of the cupcakes and you're done.