Lemon Curd Butterfly Cakes
Laura Burgon
12 cupcakes
A delightful treat that combines the tangy sweetness of Lemon Curd with the light, fluffy texture of sponge cake. Perfect for afternoon tea or a special occasion, these cakes not only taste delicious but also look charming with their butterfly-like appearance.
Whether enjoyed with a cup of tea or as a delightful dessert, Lemon Curd Butterfly Cakes are sure to bring a smile to everyone’s face.
Ingredients
110g Self raising flour
1 tsp baking powder
110g Stork (or baking spread)
110g caster sugar
2 large eggs, beaten
110g Thursday Cottage Lemon Curd
1 tbsp icing sugar (optional)
Directions
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.
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