Lemon butterfly cakes

Inspired by Mary Berry on the Saturday Kitchen I got out my pinny and made a batch of these delicate little cakes. Filled with lemon curd and topped with butter cream these really do melt in your mouth.

Ingredients for 12 fairy cakes

  • 100g stork margarine
  • 100g caster sugar
  • 2 eggs
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla essence
  • Lemoncurd
Ingredients for the butter icing
  • 50g butter (softened)
  • 100g icing sugar, sifted
  • plus extra icing sugar to finish
  • Preheat the oven to 180C (160C fan)
  • Line your bun tin with paper cases
  • Add all your cake ingredients (not the Lemon Curd) into a mixing bowl and beat for around 2 or 3 minutes.
  • Spoon the mixture into each paper case and then feel free to lick the spoon.
  • Bake in the oven for 15-20 minutes until the cakes are well-risen and golden. Lift the cakes from the tin and let them cool on a wire rack.
  • When the cakes have cooled, cut a disk from each cake but make sure you leave a little rim around each one. Cut each disk in half as these will form the wings.
  • Spoon a dollop of lemon curd into each fairy cake. 
  • To make the butter icing, mix up the butter and the icing sugar until smooth and well blended. I needed a few drops of milk to my mix to get the right consistency.
  • Dollop a teaspoon (or swirl with a piping bag if you are feeling really professional) of butter icing over the lemon curd.
  • Finally, place your half sliced cake discs over the top to resemble wings. 
Prepare it ahead
These cakes will keep in a cake tin for around 3 days. They can also be frozen (1 month).


Popular Posts