1 Preheat the oven to 180°C/fan 160°C/gas mark 4. Place your paper cases in the tin ready.
2 In a large mixing bowl, beat the butter and sugar together until soft and creamy. Add your eggs one at a time followed by the milk and lemon curd. Finally mix in your gluten-free flour.
3 Divide the mixture between the paper cases. Bake for 20 mins until the cupcakes are well-risen and golden. Leave to cool on a wire rack.
4 When the cakes are cold, angle a small sharp knife and cut to within about 1 cm of the edge of each cake to remove a cone shape, leaving a cavity in the centre. Cut the cone in half (sponge wings) and set aside.
5 To make the icing: beat the butter first until smooth. Then add the icing sugar in stages until all combined. If the mixture is very stiff add a small amount of milk until you get the required consistency.
6 Put a small amount of lemon curd into the hole in the middle of each cake. Then add a teaspoon of buttercream icing on top. Then place the two sponge wings back on top of the buttercream icing. Finally dust the cakes with icing sugar to serve.
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