Lemon Butterfly Buns

Instructions

1. Preheat the oven, line bun tins with paper cases
2. Beat 175g butter and caster sugar together until pale and fluffy, add lemon rind. Whisk in the eggs, a little at a time, sift in flour and fold into the mixture, then fold in milk.
3. Spoon into cake cases and bake for 12-15 mins until turning golden.
4. Whilst the cakes are cooling, make the butter icing.
5. To make butter icing, beat 50g butter, sift icing sugar and add a little at a time. Mix in lemon curd.
6. Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Using a teaspoon, spread the buttercream on top of the topless cakes, then gently push the freshly cut two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings.
7. Add sprinkles if you like, then serve and enjoy!