Lemon butterfly cakes

These pretty lemon cupcakes are ideal for budding young bakers to have a go at.

Serves: 12

Preparation time: 20 minutes

Cooking time: 25 minutes

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You will need

250g unsalted English butter, softened
120g caster sugar
2 medium British free range Woodland eggs, lightly beaten
1 lemon, zest and juice

120g self raising flour
100g icing sugar, plus extra for dusting
4 tablespoons Taste the Difference lemon curd
12 cupcake cases

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Recipe Information

Step by step guide to making Lemon butterfly cakes

Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Line a 12 hole cupcake tin with paper cases.
In a large mixing bowl, beat together 120g of the butter (save the rest of the pack for the icing) and the caster sugar until light and fluffy.
Gradually add the eggs, beating until combined. If the mixture looks to be curdling slightly, just add 1 tablespoon of the flour.
Stir in the zest and sift the flour into the mixture. Fold together until you have a smooth batter.
Divide the mixture between the paper cases. Bake in the preheated oven for 20-25 minutes until risen. Cool completely.
To make the icing, beat the remaining 130g of butter, lemon juice and icing sugar together until smooth.
Slice a circle off the top of each cake and fill the cavities with a little lemon curd and a swirl of the lemon icing. Cut each sliced round in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar to finish.

Cook's tip: Although these cupcakes are a good way to start baking, an adult should always supervise children when using hot ovens or sharp knives.