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Lemon curd fairy cakes
Lemon curd fairy cakes
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Sprinkle sugary fairy dust on lemon cupcakes for a magical touch.
Ingredients:
  • 200g butter, at room temperature, chopped
  • 155g (3/4 cup) caster sugar
  • 1 tsp finely grated lemon rind
  • 3 eggs, at room temperature
  • 225g (1 1/2 cups) self-raising flour
  • 75g (1/2 cup) plain flour
  • 250ml (1 cup) buttermilk
  • 1 x 350g btl lemon curd
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 180°C and prepare fifteen 80ml (1/3-cup) capacity muffin pans by lining them with paper cases.
  • Beat the butter, sugar, and lemon rind in a bowl with an electric beater for 10-12 minutes until pale and creamy. Gradually add the eggs one at a time, beating well after each addition.
  • Sift all the flour into a bowl. Pour half of the flour and half of the buttermilk into the egg mixture, stirring until well combined. Add the rest of the flour and buttermilk, stirring until fully combined.
  • Distribute the mixture evenly among the prepared pans and level the tops. Bake in the oven for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  • - With a small sharp knife, carefully create cone-shaped cavities by cutting a small piece from the top of each cake, making sure to leave a 1cm-wide border. Slice each piece of cake in half and set aside. - Fill the cake cavities with lemon curd using a teaspoon. - Place 2 of the reserved cake pieces on top of each cake to form wings. - Finish by dusting with icing sugar before serving.

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