I do love citrus season!

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Ever since seeing Claire’s Lemon Surprise cupcakes, I’ve been salivating at the thought of making my own. But it couldn’t be a regular cupcake or butter cake recipe – that would require the electric mixer – and because I’m baking at night (sshhh… the baby’s sleeping…) this one’s another melt-and-mix.

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I’ve used a recipe that I know works to make super-light, moist little muffins, but this time we’re taking out the raspberries and calling them cupcakes. Once baked and cooled, we’re cutting off the top, and adding some lemon curd inside.

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If you have a microwave, may I recommend the easiest Microwave Lemon Curd recipe – works a dream! Usually it takes no more than 5 zaps of 1-minute each – after which you spoon into hot jars (sterilised in the oven at 150degC). Store in the fridge and you are ready for the next step.

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Halve the little top you’ve just removed, add back again (a.k.a ‘butterfly wings’), sprinkle with icing sugar, and you have some super-cute little Lemon Curd Butterfly Cakes, ready for savouring along with a hot cuppa, while you dream of warmer weather.

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Lemon Curd Butterfly Cakes
Adapted from Taste.com.au

Makes 18 cupcakes

Ingredients
1 ½ cups SR flour
½ cup almond meal
½ cup sugar
Pinch of salt
2 eggs, lightly beaten
1 cup Vaalia Lemon Crème yoghurt
½ cup vegetable oil
1 tsp. vanilla extract
¾ cup lemon curd

Method
Preheat oven to 190deg C (375degF). Line muffin tins with cupcake papers.

In a bowl, combine flour, almond meal, sugar and salt. Whisk together eggs, yoghurt, oil and vanilla extract in another bowl. Stir in dry ingredients just until moistened.

Fill cupcake papers ¾ full. Bake at 190 deg C for 15-18 minutes, or until lightly browned. Remove to a wire rack to cool.

Assembly
Using a small, sharp knife, cut a shallow disc from centre of each cake, 1cm in from edges and 1 1/2cm deep. Cut discs in half to form butterfly wings. Fill cavity of each cake with lemon curd. Arrange ‘wings’ in lemon curd. Sprinkle with icing sugar before serving.

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