Lemon Butterfly Cakes
A zingy take on my popular butterfly cakes recipe using my homemade lemon curd
14
180°C/fan 160°C/gas mark 4
40 minutes
“Making a big batch of my lemon curd in advance makes this recipe super quick and easy (or buying some if you’re short on time). Check out the recipe here.”
Ingredients
100g butter, softened
100g caster sugar
2 eggs
100g gluten-free self-raising flour
2 tbsp lemon curd
1 tbsp milk
Icing
50g butter, softened
100g icing sugar
small amount of milk
lemon curd (approx. 1/2 tsp per butterfly cake)
Method
Preheat the oven to 180°C/fan 160°C/gas mark 4. Place your paper cases in the tin ready.
In a large mixing bowl, beat the butter and sugar together until soft and creamy. Add your eggs one at a time followed by the milk and lemon curd. Finally mix in your gluten-free flour.
Divide the mixture between the paper cases. Bake for 20 mins until the cupcakes are well-risen and golden. Leave to cool on a wire rack.
When the cakes are cold, angle a small sharp knife and cut to within about 1 cm of the edge of each cake to remove a cone shape, leaving a cavity in the centre. Cut the cone in half (sponge wings) and set aside.
To make the icing: beat the butter first until smooth. Then add the icing sugar in stages until all combined. If the mixture is very stiff add a small amount of milk until you get the required consistency.
Put a small amount of lemon curd into the hole in the middle of each cake. Then add a teaspoon of buttercream icing on top. Then place the two sponge wings back on top of the buttercream icing. Finally dust the cakes with icing sugar to serve.
