Lemon cheese-cakes

It's a friend's birthday today, and my husband will be seeing her later, so I decided to send him off with a batch of cakes for her. She also bakes, so I thought I'd try something new to see what she thinks of it, and these little babies turned out remarkably well.

Method

Make up a batch of 5:4:4:2 cake mix with 1tsp vanilla extract in it.
Place 8 large cupcake cases in a 12 bun muffin tin, then put about 2cm depth of mix in each case.
Dollop about a teaspoon of lemon curd on the middle of each cake, then cover it with another couple of cm of mix. I'm not being very specific about quantities as I was rushing a bit, and didn't concentrate!
Bake in a 180c oven for about 18 - 20 minutes until they are browned on top and cooked.

I left them to cool in the tin, before removing them and icing them. You can see that I broke one open to check out the inside. It was still a dollop of lemon curd, and had not stopped the mix around it from rising. Some had leaked out a bit, you can see the dark patches on the cases where the lemon curd started to caramelise.

I made up some cream cheese frosting using 1tbsp full fat Philadelphia cheese, 1tbsp soya margarine and kept adding icing sugar until I got a thick, smooth consistency. I also added 1tsp of vanilla extract to the icing. I am already considering the next batch, and have plans to make strawberry jam ones with strawberries and whipped cream on top.