Butterfly cakes are often associated with children’s parties and quite rightly so – children love them. These butterfly cakes, however, are quite grown up and filled with deliciously tangy lemon curd that positively melts in the mouth.
makes: 12 muffin-sized cupcakes
preparation: 25 minutes
baking: 30 minutes
cooling: 35 minutes
freeze: Yes
200g (7oz) dairy-free spread
200g (7oz) caster sugar
Grated zest of 1 lemon
4 large eggs, beaten
200g (7oz) wheat-and gluten-free self-raising flour
2 tsp xanthan gum
1 x Lemon Curd
Icing sugar, for decoration
equipment
12-hole muffin tin
* Preheat the oven to 180°C/160°C fan/Gas 4. Line the tin with muffin cases.
* In a large mixing bowl, use a hand-held mixer on a high speed setting to cream together the dairy-free spread, sugar and lemon zest for about 3 minutes until light and fluffy.
* Gradually add the beaten eggs on a medium speed setting, mixing well between each addition. Don’t worry if the mixture curdles slightly; just turn the mixer setting up to high for a couple of seconds and the mixture will become smooth again.
* Fold in the sifted flour and xanthan gum using a large metal spoon so you don’t knock the air out.
* Divide the mixture evenly among the muffin cases, filling each three-quarters full. I use a level ice cream scoop of mixture, which ensures an equal amount in each case. The mixture is quite firm, so level with the back of a teaspoon.
* Bake in the middle of the oven for 20 to 25 minutes or until the cakes are well risen, golden and the sponge springs back when touched. If necessary, rotate the tin and finish baking for a further 2 minutes.
* Remove from the oven and leave to cool in the tins for 5 minutes before transferring to a metal cooling rack.
* Once the cakes have cooled and using a small, sharp knife, cut a small cone shape out of the centre of each cake. Cut the cones in half to make the wings.
* Either pipe or spoon the chilled lemon curd into the hollowed-out cone shape, then place the two cone halves on top. Dust the cakes with icing sugar to finish.
tip: To make orange butterfly cakes, simply exchange the lemon zest for orange zest. To make orange curd, replace the lemon juice and zest with orange juice and zest for a lovely subtle curd.