Cut the butter into cubes and leave at room temperature to soften.

Sift the flour and icing sugar.

Preheat an oven to 180ºC.

Grease the cupcake tins and line with cupcake cases.

Fit the Creaming Beater to the machine.

Add Ingredients 1 (butter, sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix until pale and creamy.

Add the first 2 items of Ingredients 2 (eggs, vanilla) to the bowl.

Mix until fully combined.

Fold in the remaining items of Ingredients 2 (flour, baking powder) to the bowl.

Evenly spoon content of the Mixer bowl into the cupcake tins.

Bake for 15 minutes at 180ºC until a skewer tests clean.

Turn out onto a wire rack.

Retrieve, clean the Mixer bowl and fit the Creaming Beater.

Add Ingredients 3 (butter, icing sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed Min until combined.

Add Ingredients 4 (icing sugar, water) to the bowl.

Mix until smooth and creamy.

Transfer content of the Mixer bowl into a piping bag.

Pipe the buttercream onto the cupcakes.

Garnish with lemon curd and poppy seeds.