You’re never too old for butterfly cakes. Perfect for afternoon tea week whatever your age!
- 125g soft butter
- 125g golden caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- Grated zest of 1 lemon
- 125g self raising flour
- ½ tsp baking powder
- 25g ground almonds
- 3 – 4 tbsp buttermilk
- 1 tsp caraway seeds
- 75g white chocolate chips
- ½ x 411g jar lemon curd
- Icing sugar
- Preheat the oven to 180℃. Line a 12 hole muffin tin with cupcake cases.
- Cream the butter and the sugar together until light and fluffy. Add the eggs one at a time beating well after each addition, then add the vanilla extract and lemon zest.
- Sieve the flour and baking powder together. Stir in the ground almonds then gradually beat spoonfuls of the flour and almond mixture into egg and butter mixture. Add enough buttermilk to achieve a dropping consistency then fold in the caraway seeds and white chocolate chips.
- Divide the mixture evenly between with the cupcake cases. Bake for 15 – 20 minutes until well risen and golden. Remove the cakes from the muffin tin and allow to cool completely on a wire rack.
- When cool, insert a knife in the top of each cake and cut a small round. Remove this circle and cut in half to create the butterfly wings. Fill the hole with a generous tsp of lemon curd. Replace the two semi circles at an angle so that they resemble wings. Dust with icing sugar and serve.
To make a large cake, double the ingredients and divide the mixture between two greased and line 20cm loose bottomed sandwich tins. When cool, sandwich the two sponges together with the lemon curd.
Use 100g lemon curd mixed with 100g mascarpone cheese.