Lemon Curd Filled Butterfly Cakes

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: approx 12 cakes

Ingredients

For the cakes:

250g unsalted butter, softened
250g caster sugar
4 Freedom Food labelled eggs
grated zest of 1 lemon
185g self-raising flour
60g plain flour
185ml milk

For the filling:

50g softened butter
100g sifted icing

Teaspoon of lemon curd, made with Freedom Food labelled eggs

For the cakes:
preheat the oven to 180°C/fan oven 160°C, 350°F, gas 4. Line a 12-hole muffin tray with paper cases.

Method

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 till 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.