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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.
Prep Time10 minutes
Active Time20 minutes
Course: Snack
Cuisine: British
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.