These sweet little cupcakes are equally perfect for afternoon tea, a fete or a child's birthday party.
Cooking Time
Preparation Time :30 Min
Cook Time : 15 Min
Total Time : 45 Min
Ingredients
Serves :
175g self-raising flour, sifted
110g unsalted butter, softened
1/2 cup (110g) caster sugar
2 eggs
Grated rind of 1 lemon
1 tablespoon milk
1/2 cup (125ml) thick cream, whipped
1/2 cup (125ml) lemon curd
Icing sugar, to dust
Directions
Preheat oven to 190C. Place flour, butter, caster sugar, eggs, rind and milk in a bowl and beat with an electric beater until smooth. Place 12 paper patty cases in a patty pan and divide mixture between them.
Bake for 12 minutes or until golden, then cool. Cut a small slice off top of each cake and cut slice in half.
Place a dollop of cream and lemon curd on top of each cake and sit the two halves in the curd like butterfly wings. Dust with icing sugar.
