Lemon Butterfly Cupcakes

Prep time:
25 mins
Cook time:
20 mins
Makes approx 18


175g (6oz) butter, softened
175g (6oz) caster sugar
3 large eggs
175g (6oz) self-raising flour, sifted
Zest of 1 lemon
250g (9oz) tub mascarpone
2tbsp icing sugar, plus extra for dusting
6tbsp lemon curd


Preheat the oven to 180°C (355°F, gas mark 4). Line 2 bun tins with 18 paper cases. Beat the butter, eggs, flour and sugar together using a wooden spoon or electric hand whisk, until the mixture is light, fluffy and drops off the spoon or mixer easily. Fold in the lemon zest.
Divide mixture between the paper cases. Bake for 20 mins until cakes have risen and are golden. Leave to cool on a wire rack.
3 When the cakes are cold, cut off tops and set aside. Beat together the mascarpone and 2tbsp of icing sugar. Put a teaspoon of the filling, plus a teaspoon of lemon curd, on each cake. Cut the tops in half and stick into the mixture. Dust with icing sugar to serve.

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Rating: 3.5/5 (3 votes cast)
Lemon Butterfly Cupcakes, 3.5 out of 5 based on 3 ratings
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