Pre heat the oven 200 C/180 fan/gas 6. Line a 12 hole muffin tin with colourful cupcake papers.

In a large bowl add the Dromona butter and sugar, whisk until pale and fluffy. Gradually beat in the eggs one at a time followed by folding in the sifted flour with a large metal spoon. If the mixture doesn’t drop off the spoon when knocked add 1-2 tbsp of milk. Fill the cases to 2/3rds of the way up.

Bake in the oven for 10-15 minutes until springy to the touch or until a skewer comes out clean.

Make the buttercream icing in a large bowl. Cream the butter and icing sugar until light, fluffy and well combined. Fold through the cream cheese and 1-2 tsp of lemon curd. Put in a piping bag ready for later.

Cool the buns completely before icing.

To decorate cut out a spoonful of cake mixture from the top and refill with lemon curd. Pipe icing on top and finish with lots of colourful sprinkles.