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Butterfly cakes
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Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Versatile and adorable cupcakes, ideal for any occasion from tea time to festive gatherings or kids' celebrations.
Ingredients:
175g self-raising flour, sifted
110g unsalted butter, softened
110g caster sugar
Grated rind of 1lemon
20.60 gm milk
125ml thickened cream
125ml lemon curd
Icing sugar, to dust
Instructions:
Preheat the oven to 190C. In a bowl, combine flour, butter, caster sugar, eggs, rind, and milk. Use an electric beater to mix until smooth. Line a patty pan with 12 paper cases, then distribute the batter evenly among them.
Bake until cakes are golden, then allow to cool. Trim off a small slice from the top of each cake and halve the slice.
Add a generous spoonful of cream and lemon curd on top of each cake, then sandwich the cakes together, letting the fillings spread like butterfly wings. Finish by lightly dusting with icing sugar.