Lemon Butterfly Cupcakes

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Lemon Butterfly Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
12
For the cupcakes
2 eggs
1 cup self-rising flour (sifted)
½ tsp Baking powder
½ cup butter (softened)
½ cup superfine caster sugar
For the lemon buttercream
½ cup unsalted butter
2 ¼ cups powdered sugar
2 Tbsps Lemon curd
yellow Food coloring
To decorate
cup cream (40% fat)
powdered sugar
grated lemon zest
How healthy are the main ingredients?
egg

Preparation steps

1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Spoon the mixture into the paper cases and bake for 15-20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
Carefully cut round the tops of the cakes with a cutter or sharp knife and remove the top of each cake. Slice the tops in half to form 2 ‘wings’.
5.
For the lemon buttercream: beat the butter until creamy, then gradually sift in the icing sugar and beat until smooth. Stir in the lemon curd and a few drops of yellow food colouring.
6.
Spoon the buttercream on top of the cakes.
7.
To decorate: whisk the cream until thick but not stiff. Spoon into a piping bag. Pipe a whirl onto each cake and sprinkle with lemon zest.
8.
Sift icing sugar over the top.