Lemon Curd Butterfly Cakes
These dainty butterfly cakes are the perfect accompaniment to any picnic or afternoon tea. As always, quick & easy to make especially with children.
Yield: 12 cakes
Equipment
- 1 cupcake or muffin tin
- 1 Mixing bowl
- 1 Wooden spoon
- 2 teaspoons
- 1 Packet of cupcake cases
Materials
- 110 g Self raising flour
- 1 tsp baking powder
- 110 g Stork (or baking spread)
- 110 g caster sugar
- 2 large eggs, beaten
- 1 small jar of Lemon Curd I used Thursday Cottage
- 1 tbsp icing sugar (optional)
Instructions
- Pre-heat the oven to 160 degrees fan & 180 non-fan/gas mark 4
- Place the cupcake cases in the cupcake tin.
- Place the flour, sugar, eggs, Stork & baking powder in a mixing bowl and beat with a wooden spoon until thoroughly combined and a light yellow colour.
- Now using the the 2 teaspoons, put the mixture in the cases filling three quarters up the side of the case.
- Place in the oven for 20minutes or until golden in colour. A skewer should come out clean when inserted.
- Remove from the oven and allow to cool on a wire rack for 20 minutes until cool to the touch.
- Next, using a sharp knife cut a disc out of the centre, put a small amount of lemon curd in the hole, slice the disc in half to create the wings and place on top.
- Repeat then dust with icing sugar.