Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Give Lemon Butterfly cupcake a tasty makeover with a generous dollop of lemon curd. It’ll enhance the flavour of your cake mix! Read more here.
Give the classic cupcake a tasty makeover with a generous dollop of lemon curd. It’ll enhance the flavour of your cake mix and make the cream filling even more delicious. They’re perfect for school fêtes, bake sales or just an afternoon treat! Just remember to dust them with a light sprinkle of icing sugar for extra brownie points.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
Preheat oven to 180°C, 160°C fan, Gas mark 4.
Weigh your eggs. Note the weight and measure the same amount of Flora, sugar and flour. Place all the ingredients in a mixing bowl and beat with a wooden spoon 2 – 3 minutes until well mixed. Place dessert spoons of the mixture in 10-12 paper cases or greased bun tins.
Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.
Cut a slice off the top of each cake and cut in half to make 2 wings. Mix icing ingredients together and place a teaspoon into each cake with a little lemon curd. Push the wings into the icing and sieve over a little icing sugar if liked.
