Lemon Easter Butterfly Cakes 

100g/4ozs soft margarine
100g/4ozs caster sugar
2 eggs, beaten
100g/4ozs self raising flour, sifted
½ teaspoon lemon juice

1. Set the oven to  190C/375F/Gas Mark 5.  Line a tray of bun tins with paper cases. 
2. Put the margarine, sugar, flour, eggs and lemon juice together in a bowl and beat until light and fluffy. 
3. Spoon the mixture into the paper cases.  Bake for 20 minutes until golden brown and well risen.  The cakes will feel firm to touch when pressed lightly with the fingertips.  Leave to cool on a wire rack. 
4. To make the icing: beat the butter and gradually mix in the icing sugar until the icing is as sweet as you would like.  Mix in some lemon juice.  
5. Cut a small circle from the top of each fairy cake.  Save the piece you have cut  out and cut it in half.  Carefully  fill the top of the cake with icing sugar.  Arrange the two pieces of sponge on top at an angle like butterfly wings.  Decorate with a mini egg in the middle.