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Lemon Butterfly Cakes Recipe

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This recipe for Lemon Butterfly Cakes is from Granny Joy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
100g sifted self-raising flour
100g caster sugar
1 tsp baking powder
100g softened butter
2 large eggs
zest of a lemon

BUTTER ICING
200g sifted icing sugar
100g softened butter
2 tsp lemon juice
1 tsp icing sugar for dusting
Directions:
Directions:
Preheat your oven to 180°C (160°C fan) and line a 12-hole muffin tin with cases.
Add 100g of self-raising flour, 100g of sugar, 1 teaspoon of baking powder, 100g of butter, 2 eggs and the zest from 1 lemon into a large bowl and whisk well (use an electric hand whisk).
Divide the mixture into the prepared tin and bake for 15-20 minutes until the cupcakes have risen and are golden brown. Remove from the oven and leave to cool.

Frosting: Add 200g of icing sugar, 100g of butter and 2 teaspoons of lemon juice into a large bowl and whisk until fully combined.

Once the cakes are completely cool, take a sharp knife and slice a circle out of the top of each cake then halve it to make the butterfly wings.

Spoon or pipe a small amount of frosting onto the top of each cake.
Take the two halves of the circle cut from the cake and place on top of the frosting with the curved edges facing inwards.
Dust with icing sugar and store in an airtight tin for up to 3 days.

 

 

 

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