Pre-heat oven on gas mark 5. Line a muffin tin with muffin cases. Sieve the flour, baking powder, bicarbonate of soda, caster sugar and the poppyseeds into a bowl and mix together.

Make a well in the dry ingredients. Add the lemon juice and eggs into a jug then add enough yogurt until you have about 300ml of liquid then mix together.

Add the melted butter and wet ingredients and add them to the dry ingredients. Using a spatula to mix all the ingredients together until combined, once combined stop mixing so that the mixture is not over worked.

Then fill each case about three quarters full then add about a teaspoon of lemon curd to each cupcake. Then add a little bit more mixture to cover the lemon curd.

Put them in the oven for 20 minutes but check at about to 10 to make sure they do not burn. Make the glace by adding the icing sugar and lemon together and mix until combined.

Once the muffins are cooked, leave them in the tray and add your glace mixture to the top while they are still warm. The icing will melt a little, then leave to cool slightly. Then move to a cooling rack to finish allowing them to cool down.