Lemon Butterfly Cupcakes
Cupcakes are indeed a very simple and common treat in everyday baking. So here’s the recipe to a delicate and refined sensation to everyone out there!
Prep: 35 minutes
Cooking: 15-20 minutes
-115g of self-raising flour
-115g of caster sugar
-1/2 tsp of baking powder
-115g of soft margarine
-2 eggs, lightly beaten
-2 tbsp of milk
-Finely grate rind of ½ a lemon
-85g of softened, unsalted butter
-175g of icing sugar
-1 tbsp of lemon juice
Preheat the oven to 190 C. Then, line a 12 holed tray with paper cases on a baking tray.
Sift the flour and baking powder into a mixing bowl. Then, add the caster sugar, margarine, eggs, lemon rind and milk and beat them with a hand-held electric mixer until the mixture becomes light and smooth.
Then, spoon the mixture into each of the paper cases.
Bake the tray in the pre-heated oven for 15-20 minutes until well risen and golden brown. Then, transfer them to a wired rack and let the cupcakes to cool.
To make the filling, put the butter into a mixing bowl and beat until it is light and fluffy. Sift the icing sugar and add the lemon juice and beat together until smooth and creamy.
When the cupcakes are cold, use a knife to cut a round from the top of each cupcake and then cut each round in half. Then, spread or pipe a little of the filling on top of each cupcake and then press the two half rounds of cake into it at an angle to resemble butterfly wings delicately.
by Neluka Panabokke
Photo source : Internet