Sunday, May 9, 2010

Lemon Butterfly Cupcakes

Photography by Mark Roper

1 1/2 cups self-raising flour, sifted
1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs
Grated rind of 1 lemon
1 Tblsp milk
1/2 cup thick cream, whipped
1/2 cup lemon curd (see related recipe)
Icing sugar (for dusting)

Preheat oven to 375°F. Place flour, butter, sugar, eggs, rind & milk in a bowl & beat with an electric beater until smooth. Place 12 paper muffin cups in a cupcake pan & divide mixture between them.

Bake for 12 minutes or until golden, then cool. Cut a small slice off top of each cake & cut slices in half.

Place a dollop of cream & lemon curd on top of each cupcake & sit the two halves in the curd like butterfly wings. Dust with icing sugar.

Makes 12 cupcakes.
delicious. - July 2003, Page 115
Recipe by Valli Little