Lemon curd filled butterfly cakes

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Ingredients

For the cakes

  • 250g unsalted butter
  • 250g caster sugar
  • 4 RSPCA Assured eggs
  • grated zest of 1 lemon
  • 185g self-raising flour
  • 60g plain flour
  • 185ml RSPCA Assured milk

For the buttercream icing filling 

  • 50g softened butter
  • 100g sifted icing sugar
  • 1 tsp of lemon curd, made with RSPCA Assured eggs

These are delicious little cakes - you may find they get eaten rather quickly! A cooking experience for the whole family, involve the little ones with the filling and decorating of the cakes... don't forget to help them out with the eating!

Method

For the cakes

  • Pre heat the oven to 180°C/fan oven 160°C, 350°F gas 4. Line a 12 hole muffin tray with paper cases.
  • Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, and beat until well combined. Sift the plain and self-raising flour together and add the lemon zest. Fold into the mixture. The mixture should be of a dropping consistency. If it’s not quite there, add a little milk.
  • Divide the mixture between the cases and bake for 20 minutes. Remove from the oven and cool on a wire rack.
  • When cool, carefully slice off just the top of the cakes with a sharp knife. Cut the slice in two to form the ‘wings’ of the butterfly and set aside.

For the buttercream icing filling

  • Beat the softened butter together with the sifted icing sugar and mix until combined.

  • Fill the space on the top of each cake with a small blob of buttercream icing and the lemon curd. Now gently push the butterfly ‘wings’ into the mixture.

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