200 g butter or Olivani
1/4 c caster sugar
1 tsp lemon zest
3 eggs
1 1/2 c self-raising flour
1/2 c flour
1 c buttermik
370g jar lemon curd (I used my homemade grapefruit curd)
icing sugar to dust

Preheat oven to 180 degrees. Line 12 muffin tins with paper cases.
Cream butter, sugar and zest for 10-12 min until pale and creamy. Add eggs one at a time, beating well after each addition.
Sift combined flour into a bowl. Add half flour and half buttermilk to egg mixture and stir until combined. Add remaining flour and milk and stir until just combined.
Divide mixture evenly among the muffin tins, add big dollop of grapefruit curd on top. Bake for 18-20 mins.
Set aside for 10 min before turning onto a wire rack to cool completely.
Using a sharp knife cut a small cone-shaped piece from the top of each cake. Cut each piece in half. Fill the cavity with curd and place with 2 pieces on top to make wings. Dust with icing sugar to serve.
In my case, I just served the curd on the side.

Recipe from Countdown magazine.