Pre-heat the oven to 175C (350F) fan-forced and line a 12-hole muffin tin with baking cases.

Place all the ingredients except the milk in a blender or food processor and pulse until smooth then add the milk a little at a time.

Divide the batter between the cases and bake the cupcakes for 15-20 minutes or until a cake tester comes out clean.

Leave them in the tin on a wire rack to cool for 5 minutes and then take them out of the tin and leave them on the wire rack until cooled completely.

Meanwhile, make the icing by beating the egg whites and icing sugar together in the bowl of an electric mixer until they are white, thick and glossy. It will take about 5 minutes. Add the lemon juice and mix it through until the icing is ready for spreading.

Spread each cupcake with icing, decorate and leave them to set.icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.