Lemon Curd Butterfly Cakes

The ingredient of Lemon Curd Butterfly Cakes

• 1 cup self raising flour sifted
• 1 2 cup caster sugar
• 60g butter softened
• 2 eggs lightly beaten
• 1 4 cup milk
• 1 tsp vanilla essence
• 3 4 cup lemon curd see note
• icing sugar to minister to

The Instruction of lemon curd butterfly cakes

• preheat oven to 180u00b0c grease or line a 12 x 1 3 cup talent muffin pan taking into consideration paper cases
• enhance flour and sugar in a bowl build up butter eggs milk and vanilla using an electric hand mixer prominence blend for 2 to 3 minutes or until with ease comprehensive and weak in colour spoon heaped table spoonfuls of mix into paper cases
• bake for 12 to 15 minutes or until a skewer inserted into centre comes out clean transfer to a wire rack to cool
• using a small coarse knife cut a shallow disc from centre of each cake 1cm in from edges and 1 1 2cm deep cut discs in half to form butterfly wings fill cavity of each cake once lemon curd arrange wings in lemon curd sprinkle similar to icing sugar in the future serving

Nutritions of Lemon Curd Butterfly Cakes

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