Tuesday, January 11, 2011

Pretty Butterfly Cakes

These cute little cakes are the perfect afternoon tea.


  • 1 3/4 cups self-raising flour
  • 3/4 cup caster sugar
  • 125g butter, softened
  • 1/2 cup buttermilk
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup lemon curd (see below)
  • 300ml thickened cream, lightly whipped
  • Pure sifted icing sugar, for dusting

Lemon Curd

  • 1 cup lemon juice
  • 1/2 cup sugar
  • 1 Tbsp cornflour
  • 60g butter, chopped
  • 1/4 cup milk
  • 3 eggs, lightly beaten


1. Preheat oven to 200°C. Line a 12-hole ½-cup muffin tin with patty cases. Put flour, sugar, butter, buttermilk, egg and vanilla in the small bowl of an electric mixer and beat for 3-4 minutes or until creamy and thick; don't overbeat.
2. Spoon mixture evenly into patty cases. Bake for 12-15 minutes or until cakes spring back when lightly pressed with the fingertips. Remove from oven and stand on a wire rack to cool.
3. Cut out a circle from each cake top using a small sharp knife; cut circle in half to make the wings. Spoon lemon curd and cream into each hole, arrange wings on top and dust with icing sugar.
4. To make Lemon curd: Put juice, sugar and cornflour in a medium, heavy-based pan and stir until combined. Stir in butter, milk and egg. Put pan over a low heat and cook, stirring continuously, for 4-5 minutes or until thick.

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