Lemon Curd Butterfly Cakes
Delight your taste buds with these charming Lemon Curd Butterfly Cakes – a perfect fusion of zesty citrus and delicate sweetness, ideal for tea parties or weekend treats. These soft, fluffy cupcakes are infused with vibrant lemon zest and filled with luscious lemon curd that adds a burst of tangy flavor. Topped with silky vanilla buttercream and decorated with whimsical “butterfly wings” cut from the cake tops, these stunning confections are as fun to assemble as they are to eat. With just 20 minutes of prep time and an effortless baking process, these elegant butterfly cakes are sure to impress family and friends. Serve them dusted with a light sprinkle of icing sugar for a beautifully polished finish. Perfect for springtime gatherings or any occasion that calls for a bit of sweetness and charm!
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Recipe Information
Ingredients
- 115 g Unsalted butter (softened)
- 115 g Caster sugar
- 2 Large eggs
- 115 g Self-raising flour
- 2 tbsp Milk
- 1 lemon Lemon zest
- 6 tbsp Lemon curd
- 200 g Icing sugar
- 100 g Unsalted butter (softened, for buttercream)
- 1 tsp Vanilla extract
- 1 tbsp Milk (for buttercream)
Instructions
Preheat the oven to 180°C (160°C fan) or 350°F, and line a 12-hole muffin tin with paper cupcake cases.
In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy, using a hand mixer or wooden spoon.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Sift in the self-raising flour and gently fold it into the mixture. Add the milk and lemon zest, and mix until just combined to create a smooth batter.
Divide the batter evenly among the cupcake cases, filling each about two-thirds full.
Bake in the preheated oven for 12-15 minutes, or until the cakes are golden and a skewer inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, make the buttercream by beating the softened butter with icing sugar in a large bowl until smooth. Add the vanilla extract and milk, and whip until light and fluffy. Set aside.
Once the cupcakes are cool, use a small knife to carefully cut a shallow cone-shaped piece out of the top of each cupcake, leaving a small hollow in the center. Cut the removed piece of cake in half to form two ‘wings’.
Fill the hollow in each cupcake with a teaspoon of lemon curd.
Using a piping bag fitted with a star nozzle, pipe the buttercream around the edges of the lemon curd filling to create a base for the wings.
Gently place the two halved pieces of cake on top of the buttercream to resemble butterfly wings.
Optional: Lightly dust the finished cakes with extra icing sugar for a touch of sweetness and decoration.
Serve immediately or store in an airtight container for up to 2 days. Enjoy!
Nutrition Facts
Calories |
3737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.1 g | 257% | |
| Saturated Fat | 121.6 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1211 mg | 404% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 471.9 g | 172% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 375.7 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 238 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
