Lemon Butterfly Cakes Recipe

Name: Lemon Butterfly Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15/16 cup self raising flour; 1/2 teaspoon baking powder; 8 tablespoons soft margarine; 1 cup caster sugar superfine sugar; 2 eggs lightly beaten; 1/2 lemon; 2 tablespoons milk; icing sugar for dusting; lemon filling; 6 tablespoons butter softened; 1 7/16 cups icing sugar superfine sugar; 1 tablespoon lemon juice

Servings: persons

15/16 cup self raising flour
1/2 teaspoon baking powder
8 tablespoons soft margarine
1 cup caster sugar superfine sugar
2 eggs lightly beaten
1/2 lemon
2 tablespoons milk
icing sugar for dusting
lemon filling
6 tablespoons butter softened
1 7/16 cups icing sugar superfine sugar
1 tablespoon lemon juice

1
Put 12 paper baking cases in a muffin pan.
2
Sift the flour and baking powder into a large bowl. Add the margarine, sugar, eggs, lemon rind and milk and, using an electric hand whisk, beat together until smooth. Spoon the mixture into the paper cases.
3
Bake the cupcakes in a preheated oven, 190u00b0C / 375u00b0F, for 15-20 minutes or until well risen and golden brown. Transfer to a wire rack to cool.
4
To make the filling, put the butter in a bowl and beat until fluffy. Sift the icing sugar, add the lemon juice and beat together until smooth and creamy.
5
When the cupcakes are cold, use a serrated knife to cut a circle from the top of each cupcake and then cut each circle in half. Spread or pipe a little of the buttercream filling into the centre of each cupcake, then press the 2 semicircular halves into it at an angle, to resemble butterfly wings. Dust with a little sifted icing sugar before serving.

695

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 15/16 cup self raising flour, 1/2 teaspoon baking powder, 8 tablespoons soft margarine, 1 cup caster sugar superfine sugar, and more.

Yes, Lemon Butterfly Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Butterfly Cakes

How did you like this recipe?

Frequently Asked Questions