Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.

Line a cupcake tin with cases and set aside.

Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.

Add the eggs, self-raising flour and milk to the mixture, blending until fully combined.

Stir through the lemon zest and spoon the mixture into your prepared tin.

Stir through the lemon zest and spoon the mixture into your prepared tin.
Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.

Once ready, remove from the oven

Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the icing.

Start to make the icing by adding the extra thick double cream, mascarpone and icing sugar to a bowl. Using an electric whisk, start to mix everything together.

You want to stop when it starts to thicken up and is able to hold its own shape, this only takes a couple of minutes on a medium speed. Be careful not to overmix as this can result in a grainy icing.

Using a small sieve, such as a tea strainer, strain the juice from the passion fruit pulp into the mascarpone icing. Set the seeds aside. Reserve a small amount of the juice and seeds for decoration if required.

Using a spoon, lightly stir through

Add roughly a tablespoon of icing on top of the cake.

Use a butter knife or palette knife to roughly ‘smear’ the icing on top of the cake.

Top the cake with some passion fruit seeds and a a bit of the remaining juice.

These cakes are best eaten straight away, but if there are any left overs store in the fridge and eat within 2 days.