1. Preheat the oven to 180°C.
2. Sieve together the cake flour, castor sugar, bicarbonate of soda, baking powder and the salt.
3. Mix in the poppy seeds.
4. In another bowl – mix together the eggs, oil, amasi, velvet, lemon juice and zest.
5. Add the liquid ingredients to the dry ingredients and mix it well to make the batter.
6. Spoon the batter into the lined cupcake tin and bake for ±18 minutes.
7. Set out on a tray to cool before serving.

LEMON CUSTARD
1. Mix together the cornflour, egg, sugar, salt and lemon zest. Add the Vanilla Velvet and mix to form a smooth paste.
2. Place in a saucepan and heat.
3. Stir continuously and bring to the boil.
4. Combine the butter and mix well.
5. Cool completely (keep the top covered while cooling – use a plastic sheet or lid)

LEMON VELVET FROSTING
1. Cream the butter and half of the icing sugar together.
2. Beat in the lemon zest and juice and then add the Velvet and the rest of the icing sugar. Beat until light and airy.
3. Spoon into a piping bag fitted with a star nozzle.

To Assemble:
1. Use a sharp knife to cut small cones out of the cupcakes.
2. Fill the cones with the lemon custard and pipe frosting on top.
3. Sprinkle with poppy seeds and garnish with thin lemon slices.