Preheat oven at 180°c, prepare muffin tin with cupcake cases and keep aside. In large bowl 🥣 mix all purpose flour, baking powder and baking soda combine well, beat together butter/ magazine and sugar for 4 -5 mins or until smooth and fluffy, add eggs, lemon zest, fresh ground cardamom and mix gently and add dry ingredients (flour mixture) and mix well until combined, fill in the cupcakes cases and bake for 15 mins or until inserted a toothpick in the center of muffin comes out clean.

Let it cool for 5 mins, then transfer them on wire rack to cool completely. For almond frosting: mix the softened butter/ magazine on its own for a min (don't over beat magazine), add icing sugar mix well, add milk and mix until smooth, divide the icing into two parts, in white icing add almond extract and add vanilla extract in red/ pink icing keep both separately. Spread white icing on top of each muffins and use red / pink icing to make small hearts on top.