Place 12 cupcake cases into a cake tray.
Preheat oven to 180ºC.
Place the butter and sugar into a bowl and cream together using an electric whisk until pale and fluffy.
Whisk in the eggs one at a time.
Fold in the flour gradually.
Finally fold in 2 tbsp lemon & elderflower curd.
Divide the mixture between 12 cupcake cases.
Then place ⅓ tsp of lemon & elderflower curd into the centre of each case.
Place the tray in the oven and bake for 15 minutes or until cakes are golden and spring back to the touch (or a cocktail stick comes out clean).
Allow to cool on a rack and then dust with icing sugar.