Lemon curd fairy cakes

Method

• 1
  Preheat oven to 180°C. Line fifteen 80ml (1/3-cup) capacity muffin pans with paper cases.
• 2
  Use an electric beater to beat the butter, sugar and lemon rind in a bowl for 10-12 minutes or until pale and creamy. Add the eggs, 1 at a time, beating well after each addition.
• 3
  Sift the combined flour into a bowl. Add half the flour and half the buttermilk to the egg mixture and stir until well combined. Add the remaining flour and buttermilk and stir until well combined.
• 4
  Divide the mixture evenly among the lined pans and smooth the surfaces. Bake in oven for 18-20 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 10 minutes to cool slightly before turning onto a wire rack to cool completely.
• 5
  Use a small sharp knife to cut a small cone-shaped piece from the top of each cake, leaving a 1cm-wide border. Cut each piece of cake in half and reserve. Use a teaspoon to fill the cake cavities with the lemon curd. Top each cake with 2 reserved cake pieces to make wings. Dust with icing sugar to serve.