• Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F) and line a 12-hole muffin tray with fairy cake cases. Set aside.
• In a large bowl, cream together the margarine and caster sugar, until it is fluffy in texture and light in colour. Add the lemon extract (if using) and mix through.
• Add the eggs one at a time, ensuring each is mixed through before adding the next. If the mixture begins to curdle, add a spoonful of your flour to help it bind.
• Sift in the flour and baking powder, and gently fold to create a batter.
• Spoon the batter into your prepared fairy cake cases; about a tablespoon into each, filling them about half-full.
• Bake your cakes in your pre-heated oven for about 10-15 minutes, until they are risen, golden in colour and a skewer inserted comes out clean.
• Once cool enough to touch, transfer to a wire rack to cool completely. Meanwhile, prepare your buttercream.

For the Buttercream

• In a large bowl, cream together the margarine/butter and icing sugar, and lemon extract (if using). If the buttercream is too stiff in consistency, add a splash of milk.
• Using a knife, cut a circle from the top of your cakes, on a slight angel, so you end up with a little domed disk of cake. Cut this in half down the middle, giving you two little semi-circles.
• Pipe or spread the buttercream into the circle cavity, before placing your semi-circles on top of the buttercream to resemble little wings.
• Dust with icing sugar to finish.