Baking Dessert

Butterfly cakes

Name: Butterfly cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Ingredients: 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

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These sweet little cupcakes are equally perfect for afternoon tea, a fete or a child's birthday party.

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

Method

1.

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.
2.

Bake for 12 minutes or until golden, then cool. Cut a small slice off top of each cake and cut slice in half.
3.

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.