Preheat the oven to 180°C/160°C fan/Gas Mark 4. Line a muffin tins with the baking cases.

Pop the margarine and sugar in a large bowl and cream together until light and fluffy.

Add the eggs and lemon extract, beat until smooth. If the mixture begins to curdle, add a spoonful of flour. Sift in the self-rising flour and beat again until combined.

Divide the mixture between the baking cases. Bake for about 15-20 minutes, or until risen and golden brown. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely.

Pop the butter in a large bowl and beat until smooth and glossy.

Gradually add the icing sugar and vanilla, mixing well after each addition. Take out half the mix.

 Add 2-3 drops of violet food colouring to one of the buttercream bowls and mix to combine.

Pop the buttercream in the piping bag, fill one half of it lengthways with white buttercream and one side with purple buttercream.

Once the cupcakes are cooled, take a sharp knife and cut a circle out of the top of each cake at an angle about 2cm from the edge. Remove the circle of sponge and place a small spoonful of jam in the hole in the sponge. Repeat to fill each cupcakes.

Pipe a swirl of buttercream on the top of the cupcake.

Knead the fondant until it's soft and pliable.

Pop 1/4 tsp food colouring onto the fondant, and knead it into the icing until combined.

Lightly dust your surface with icing sugar to prevent sticking.

Using a rolling pin lightly roll out the fondant to the size of a £1 coin.

Using a small circle cutter, cut out 9 circles and pop on top of the cupcake.

Using the white writing pen write your inspirational message on top!