Lemon cheesecake cupcakes

I made my most delicious concoction to date yesterday. It was the combination of a few different ideas that came together beautifully for the school social last night. I was very pleased!

I based the cakes on some I had made a few months ago. I changed the icing and based the biscuit part on the topping from these cakes.

Ingredients

For the cakes:
8.5oz self raising flour
6oz caster sugar
6oz soya margarine
3 eggs
grated rind of 2 lemons

lemon curd

For the cheese topping:
3/4 tub of mascarpone cheese
1 cup icing sugar
1 tsp vanilla extract
1 tbsp milk

For the biscuit topping:
3/4 cup graham cracker crumbs (I was kindly sent some graham crackers from Canada, but you can use digestive biscuits for this part - they are close enough in flavour)
1/4 cup plain flour
1/4 cup soft brown sugar
1/4 cup butter, melted

Method

Make up the cake mix, adding a little milk if necessary to give a soft consistency, it should drop off the spoon into the cake cases with just a little help. Set out 16 cupcake cases and place a heaped teaspoon of mix in each case. Top each one with about 1/3 tsp of lemon curd, then cover with another heaped tsp of cake mix, making sure the lemon curd is covered completely. This method should use up all the cake mix.

In a separate bowl, mix the biscuit topping ingredients together to make a crumble. Tip this out onto a baking tray and place in the oven with the cakes. Keep an eye on it to avoid it browning too much, it benefits form a stir during cooking to ensure it cooks evenly.
Bake at 180c for around 14 minutes until the cakes are starting to brown on top, remove the topping from the oven after about 10 minutes.

Allow the topping and cakes to cool in their tins, then place the cakes on a wire rack to ensure they cool fully before putting the toppings on.

Make up the mascarpone cheese topping by mixing the 4 ingredients until you get a smooth creamy consistency. When the cakes are cool, spread a tsp of the mascarpone on each of the cakes.

As close as possible to serving the cakes (I did this 4 hours before, and they stayed crunchy) sprinkle a tsp of the biscuit topping on each cake.