Lemon Curd Butterfly Cakes
Makes 12
175g self-raising flour, sifted
110g butter, softened at room temperature
110g caster sugar
2 large eggs, at room temperature
1 dessertspoon lemon juice
Grated rind of 1 lemon
110g purchased lemon curd
Icing sugar, to dust
1. Preheat oven to 190°C (conventional). Line a 12-hole muffin tin with paper patty cases.
2. Whisk together all the ingredients, except the icing sugar and lemon curd, in a large mixing bowl using an electric whisk, until smooth and well combined.
3. Drop equal quantities of the mixture into the paper cases in the muffin tin and give it two or three light taps to settle the mixture. Bake on the shelf just above the centre of the preheated oven for 20-25 minutes, until the cakes are well risen and golden. Place on a wire rack to cool.
4. When the cakes are cool, take a sharp knife and, leaving a 1-cm border and cutting at an angle, remove a cone shape from the top of each cake. Cut each cone in half, top to bottom, and set aside. Fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings. Dust lightly with icing sugar and serve.