Sunday, May 9, 2010

Lemon Curd Butterfly Cupcakes

Photography by Louise Lister

1 cup self-raising flour, sifted
1/2 cup sugar
1/2 cup butter, softened
2 eggs, lightly beaten
1/4 cup milk
1 tsp vanilla extract
3/4 cup lemon curd (see related recipe)
icing sugar (for dusting)

Preheat oven to 350°F. Grease or line a 12 x 1/3-cup capacity muffin pan with paper baking cups.

Combine flour & sugar in a bowl. Add butter, eggs, milk & vanilla. Using an electric hand mixer, beat mixture for 2 to 3 minutes or until well combined & pale in color. Spoon heaping tablespoonfuls of mixture into paper baking cups.

Bake for 12 to 15 minutes or until a toothpick inserted into centre comes out clean. Transfer to a wire rack to cool.

Using a small, sharp knife, cut a shallow disc from centre of each cupcake, 1cm in from edges & 1 1/2cm deep. Cut discs in half to form butterfly wings. Fill cavity of each cupcake with lemon curd . Arrange 'wings' in lemon curd. Sprinkle with icing sugar before serving.

Makes 12 cupcakes.

Source
Super Food Ideas - September 2003, Page 19
Recipe by Dixie Elliott

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