Lemon Butterfly Cupcakes
- 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
How healthy are the main ingredients?egg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Put all the ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
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.
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’.
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.
Spoon the buttercream on top of the cakes.
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.
Sift icing sugar over the top.