Lemon curd butterfly cakes

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Lemon curd butterfly cakes

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 15 Min

Total Time : 35 Min

Ingredients

Serves :
  • 1 cup self-raising flour, sifted


  • 1/2 cup caster sugar


  • 60g butter, softened


  • 2 eggs, lightly beaten


  • 1/4 cup milk


  • 1 teaspoon vanilla essence


  • 3/4 cup lemon curd (see note)


  • icing sugar, to serve

Directions

  • Preheat oven to 180°C. Grease or line a 12 x 1/3-cup capacity muffin pan with paper cases.
  • Combine flour and sugar in a bowl. Add butter, eggs, milk and vanilla. Using an electric hand mixer, beat mixture for 2 to 3 minutes or until well combined and pale in colour. Spoon heaped table-spoonfuls of mixture into paper cases.
  • Bake for 12 to 15 minutes or until a skewer inserted into centre comes out clean. Transfer to a wire rack to cool.
  • Using a small, sharp knife, cut a shallow disc from centre of each cake, 1cm in from edges and 1 1/2cm deep. Cut discs in half to form butterfly wings. Fill cavity of each cake with lemon curd. Arrange 'wings' in lemon curd. Sprinkle with icing sugar before serving.