Lemon Butterfly Cupcakes

Lemon Butterfly Cupcakes

Lemon Butterfly Cupcakes

Prep 15 mins
Cook 20 mins
Serves 12


115 g (4oz) Flora Buttery
115 g (4oz) caster sugar
2 eggs, medium
115 g (4oz) self-raising flour
2 tablespoons lemon curd
55 g (2oz) Flora Buttery
225 g icing sugar, sieved
1 tablespoon lemon curd plus a little milk


1- Preheat oven to 180°C, 160°C fan, Gas mark 4.

2- 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. 3- Place dessert spoons of the mixture in 10-12 paper cases or greased bun tins.

3- Bake for around 20 minutes until soft and springy to touch. Cool on a wire tray.

4- 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.